![]() ![]() Orange buttercup squash is an excellent source of dietary fiber, vitamins A and C, beta-carotene and calcium. It is known for its sweet flavor, creamy texture, and is sized appropriately for a healthy, two-person serving. Though difficult to find in the market, Orange buttercup squash is one the earliest ripening winter squashes and is highly versatile in culinary applications. Orange buttercup squash was created from the popular green buttercup in an effort to create a squash with improved flavor and texture, and there are several different varieties including greengold and kindred. Orange buttercup squash, botanically classified as Cucurbita maxima, is a rare winter squash variety that grows on a vining plant and is a member of the Cucurbitaceae family along with gourds and pumpkins. ![]() Orange buttercup squash has limited availability in the fall through winter. Known for its satin-like texture and mild flavor when cooked, Orange buttercup squashes are sweet and rich, similar to that of sweet potato. Its thick orange-yellow flesh is dense with a hollow central cavity filled with stringy pulp and many flat, cream-colored, hard seeds. These caps will vary in size depending on variety and increase in size as the squash matures. Buttercup squashes are also known for their characteristic turban-like caps located on the blossom end. ![]() #Buttercup squash recipes skin#The skin can be smooth or slightly warty and is a vibrant orange with faint yellow vertical striping and a dark green starburst or ring around the stem end. Orange buttercup squash is small to medium in size with a squat, round shape, flattened bottom, and thick, rough, light brown stem. ![]()
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