Need to know how to cook autumn cup squash? Chances are you don’t even know what autumn cup squash is, much less how to cook it. Autumn cup squash is a hybrid of buttercup squash and kabocha and has a forest green rind with green stripes along with yellow-orange flesh that is rich and flavorful. Like all winter squash, it's loaded with vitamins A and C, potassium and fiber, amongst other nutrients. A one-cup serving has about 80 calories and counts as an “orange vegetable,” which adults should eat twice a week according to US Department of Agriculture recommendations. Since autumn cup squash is easy to cook and tastes delicious, two cups probably won’t be a problem.
To cook autumn cup squash, you’ll need:
- Autumn cup squash
- An oven (for roasting or cooking seeds)
- A baking sheet (for roasting or cooking seeds)
- A microwave
- A shallow dish (for microwaving)
- A steamer pan with a steamer basket
- Chicken broth, sage, salt and Parmesan cheese (to make soup)
- A blender (to make soup or to make puree)
- The easiest way to cook autumn cup squash is to roast it whole. Set your oven to 350º F and place the whole squash on a baking sheet and bake it for 45 minutes to an hour. It’s ready when a sharp knife easily slides straight through the middle of the squash. Allow it to cool until you can handle it, and cut it in half and remove the seeds. You can scoop out the flesh and serve it mashed (liked potatoes), or you can simply eat the squash—skin and all—with a little salt and pepper and a pat of butter.
- If you prefer to cook autumn cup squash in the microwave, cut it in half and remove the seeds. Place the squash in a shallow dish with the cut side down and add 1/4 cup of water. Cover the dish tightly and microwave the squash on high for six minutes per pound.
- Autumn cup squash can also be steamed. Wash the squash and cut it in half or in quarters. In a steamer pan, bring one to two inches of water to a boil. Put the squash in a steamer basket, and the place the basket over the boiling water. Cover and steam the squash until it’s tender, which will take between twelve and twenty minutes, depending on the size of the pieces.
- It’s very easy to cook autumn cup squash soup. Peel about 1 1/2 pounds of squash and cut it into rough 1 1/2 inch cubes. In a saucepan, bring three cups of chicken broth to a boil, and add the squash pieces, along with 1/2 a teaspoon of salt and one teaspoon of dried sage. Boil the mixture until the squash is tender. Puree half of the soup in a blender, and add it back to the pan. Serve it topped with Parmesan cheese.
- Autumn cup squash can also be used in baking. Roast or steam the squash, then remove the flesh and puree it. Use the puree for a pie filling or add it to pancake or waffle batter. You can also use it as a replacement for pumpkin or zucchini in a muffin or bread recipe.
- Don’t forget to cook the autumn cup squash seeds. Clean them under running water to remove any pulp, then spread the seeds on a baking sheet. Bake them at 325º F for about 30 minutes, watching them closely to make sure they don’t burn. When the shells begin to brown, remove the pan from the oven and sprinkle the seeds with salt or seasoning.
- Once you’ve cooked autumn cup squash, you can freeze the flesh for later use. Bake or steam the squash until it’s soft, and then remove the seeds and the rind. Mash the pulp or cut it into cubes, and cool the squash completely. Put it into freezer-safe containers, leaving about 1/2 an inch at the top, then seal the containers and put them in the freezer. Autumn cup squash should keep frozen for eight to twelve months.
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