Let’s Make Roasted Buttercup Squash

October 30, 2026. Afternoon. Roasted Buttercup Squash

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Discovery

I discovered this squash earlier in the season when I was shopping for carving pumpkins at my local grocery store. Nestled among all the seasonal cooking pumpkins and squashes were these Buttercup Squashes. I was curious and decided to buy a few to check them out. I decided to simply roast them, and the roasted buttercup squash was a hit with the family (even the kids) !

Roasted butterCUP squash is not as well known as its more famous cousin, the butterNUT squash but it definitely deserves more admiration and recognition. It is absolutely delicious roasted and the best part is that you can eat the whole thing, skin and all.

This will make a fantastic side or a tasty snack and you can whip this up in under an hour.

Let’s get to it!

Ingredients for Roasted Buttercup Squash

Let’s gather all the ingredients before we start. This will minimize time wasted having to scrounge around for missing items mid-preparation.

• 1 large buttercup squash (about 4 lb / 1.8 kg)
• 2-3 tablespoons of olive oil
• 2-3 tablespoons of maple syrup
• 2 teaspoons of salt (or to taste)
• 1 teaspoon of black pepper (or to taste)
• A sprinkling of paprika (optional)

Preparing the Roasted Buttercup Squash

Preheat the oven at 400°F (200°C). Line a large baking sheet with foil or parchment (for easy clean up). Also, you’ll need a sturdy knife for slicing the squash.

Wash the squash thoroughly, since we will not be peeling it off. The roasted buttercup squash skin is tender and can be eaten after roasting. Remove or slice off the bumpy bits (look like warts!) on the squash.

Next, slice off the top and/or bottom to create a flat surface. This will create a stable (and safe) surface for you to slice the squash.

Cut the Buttercup Squash in half and scoop out the seeds and guts. Set the seeds aside.

Slice into wedges, about 1/2 to 1 inch (1.3 to 2.5 cm) thick. It doesn’t need to be precise, just approximately even sizes so that they can roast evenly.

Put slices into the prepared lined baking sheet.

Seasoning the Roasted Buttercup Squash

Spray or drizzle olive oil and maple syrup to coat both sides of the sliced squash. Sprinkle salt and pepper evenly.

Make sure both sides are coated and seasoned.

Baking

Bake in preheated oven for 35 -45 minutes until the squash is golden and soft.

Remove from oven. Sprinkle with paprika (optional).

Your delicious roasted buttercup squash is ready! Let’s eat!

Notes on Roasted Buttercup Squash

1. Wash the squash thoroughly — the skin is edible and delicious.
2. Bonus: no need to peel the skin — it becomes tender as it roasts, so you can just eat the whole thing.
3. You can sprinkle on some dry chili flakes if you want to turn up the heat.

I was curious what other types of squash are edible and this is an interesting article from Country Living that covers 23 types of Squash to Eat and How to Cook Them.

If you like roasted vegetables, this colorful veggies and sweet potatoes casserole is another healthy side that goes with just about anything.