Maple-Roasted Buttercup Squash

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Maple-roasted buttercup squash
Modified: Aug 14, 2025 · Published: Jan 12, 2016 by Caroline

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Maple roasted buttercup squash is so easy to prepare and has such fantastic sweet-savory flavor. The perfect side to many a meal, it's comforting and delicious.

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bowl of maple roasted buttercup squash with sprig of rosemary in side of bowl
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At this time of year, we often get squash in our vegetable box, which is not such a surprise, really, but is also something I am glad about. I also love seeing the brightly colored displays in the farmers market and even the supermarket.

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There are so many ways to use squash in recipes, whether as a side, a component of a main or the star itself, they never get boring. Plus the flavors and textures fit in perfectly with colder weather eating.

bowl of roasted squash with half a buttercup squash above
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While I have made everything from squash gnocchi to squash and cheese biscuits/scones, roasting and making soups (like delicata squash soup) are definite favorites. However I am always finding new ways within these favorites, and new squash to try out.

Working with different winter squash varieties
I didn't grow up with lots of different types of squash, but over the years, I have loved getting to know the different qualities of the different varieties. And I don't just mean their shapes and sizes.

whole buttercup squash
Some are sweeter, others less so. They can be dense, or more tender. As a result, some are better for different uses. Though that said, there are a few ways that work with most winter squash.

With nearly all squash, you can be fairly safe with a few cooking methods:

Dice and steam - typically 10min or so, depending on squash and size of pieces. Make sure you test with a knife to see if tender, then remove. You can then serve this way or use for eg soup or mashed.
Halve and bake - remove seeds then place cut side down on a medium-low temp eg 350F/175C for at least 40 mins, depending on the type and size. You may need to cover the skin to avoid it getting too browned. This then gives a vessel you can stuff or tender flesh to scoop and use for other uses - this is how I prepare pumpkin for pumpkin pie.
Dice or slice and roast - this is far and away my favorite, whether as below with maple or simply with oil. Roasted squash are perfect as a side either as they are, or mixed into salads like my kabocha squash salad.

Another go-to for most squash is making soups - nearly all give a wonderfully smooth texture that works so well as a simple, blended soup.

half a buttercup squash showing seeds inside

Identifying buttercup squash
Buttercup squash has a dark green skin and is a relatively dark orange flesh. The outside can look almost similar to acorn squash, but the inside color is more like butternut. The texture and flavor is relatively similar to butternut too - it has that same smooth texture and isn't stringy.

Do you need to remove the skin?
I know, the thought of peeling the skin can be a little annoying. The skin is edible so you can eat it once cooked, though I find it a little chewy. You can also remove it after cooking pretty easily, if you like.

However, for this preparation, I prefer to peel before cooking so you don't lose any of that tasty maple glaze. Plus, you get more caramelized bits! It's a little extra work, but easy and to me worth it.