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How to Roast Buttercup Squash (With Butter & Sage)

Amber Bondar
A simple roasted buttercup squash recipe made with salted butter and fresh sage. Perfect for beginners, holiday meals, or using up winter squash from the garden.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 197 kcal

Equipment

  • Sharp knife
  • Cutting board
  • spoon To Scoop It Out
  • Shallowing Baking Tray
  • Aluminimum Foil

Ingredients
  

  • 1 Butter Cup Squash Cut in quarters, deseeded
  • 4 Tbsp Salted Butter
  • 4-8 Leaves Sage Fresh (Use Less For Smaller Squash)

Instructions
 

  • Preheat the oven to 350°F.
  • Cut the squash safely into half and remove seeds. Discard seeds.
    1 Butter Cup Squash
  • Cut the squash halves in half again and place cut side up on baking tray.
  • Add a tbsp (pat) of butter to each.
    4 Tbsp Salted Butter
  • Place one-three whole (washed) sage leaves on each squash piece.
    4-8 Leaves Sage
  • Cover the baking tray with foil tightly.
  • Place in oven and bake 40-45 minutes or until fork tender. (Fork should go easily through the skin too)

Notes

Amber Notes for Success

  • Stabilize the squash before cutting. Buttercup squash has a tough exterior, so make sure it’s steady on your cutting board before using your knife. A stable base is the safest way to cut through the shell without slips.
  • Cut side up is key. Placing the pieces cut-side up lets the butter melt into the natural “cup” of each quarter. This keeps the squash moist and lets the sage infuse gently as it roasts.
  • Foil does the heavy lifting. Tightly sealing the pan traps steam and helps soften that dense, creamy flesh faster. If your foil is loose, the squash may roast unevenly or dry out.
  • Test for doneness with a fork. The outer shell should feel noticeably softer, and the fork should slide into the flesh with almost no resistance. This is when buttercup squash tastes its best.
  • Plan for leftovers. Buttercup squash yields more than you expect. Use leftover mash in soups, grain bowls, or freeze it flat in a bag for quick sides later.

Nutrition

Calories: 197kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 13mgPotassium: 995mgFiber: 4gSugar: 6gVitamin A: 4222IUVitamin C: 35mgCalcium: 83mgIron: 2mg
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