:: PRO TIP:: Follow these 2 steps for the easiest way to cook Butterkin squash:

  1.  Remove the stem by whacking it against a counter.
  2. Bake the whole squash (no peeling needed) at 350 degrees for 45-60 minutes.

OR…

  1.  Remove the stem by whacking it against a counter.
  2. Microwave the whole squash for 10 minutes, or until a fork goes in easily.

Cut squash in half, scoop out seeds and fibers; discard. Scoop out squash from shell and proceed with your favorite recipe.


Mini Muffins

Servings: 48-54 mini muffins

Perfect for a school snack!

  • 1 ½ cups sugar
  • 1 1/8 cups vegetable oil
  • 3 large eggs
  • 2 cups Butterkin squash (cooked and mashed or pureed)
  • ½ teaspoon vanilla
  • 2 ½ cups flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

In large bowl, combine sugar and oil, mixing well by hand. Add eggs, Butterkin squash and vanilla, beating by hand to combine. In separate bowl, thoroughly mix the flour, soda, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into squash mixture just until well mixed. Pour or spoon into well-greased mini muffin tins (or regular muffin tins or small loaf pans, if preferred). These hold their shape fairly well, so you can fill the muffin tins almost to the top. Bake in 375 degree oven until tops feel firm when touched, about 20 minutes for mini muffins, 25 minutes for regular muffin tins.


Autumn Pancakes

Servings: 8

These pancakes have a heavenly aroma with a very subtle flavor reminiscent of pumpkin pie. They’ve become a Dooley family favorite!

  • 2 cups all-purpose flour
  • 4 – 6 Tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 12 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • ½ cup sour cream or yogurt or buttermilk
  • ½ cup milk
  • ¾ cup (or up to 1 cup) butterkin squash, cooked and mashed
  • 4 Tablespoons melted butter or oil
  • 2 eggs

Stir together well the milk, butter or oil, squash and eggs in mixing bowl. Add the dry ingredients and stir just enough to dampen the flour and ensure they are well mixed. Add just enough more milk to make the batter about as thick as heavy cream (or however thin you like your pancake batter). Fry on a griddle over moderate heat.

For a delicious and hearty addition, add small cooked sausage chunks or bacon crumbles onto each pancake after you have poured it onto the griddle.


Best Thanksgiving Pie

A delicious dessert that’s high in vitamins and fiber. They’ll say it’s the best “pumpkin” pie ever!

  • 1½ cups cooked Butterkin squash
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 to 1¼ teaspoons ground cinnamon
  • ½ to 1 teaspoon ground ginger
  • ¼ to ½ teaspoon ground nutmeg
  • ¼ to ½ teaspoon ground cloves

***

  • 3 slightly beaten eggs
  • 1¼ cups milk
  • 1 6-oz can (2/3 cup) evaporated milk
  • 1 9-inch unbaked pastry shell

Combine cooked squash, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell (have edged crimped high because amount of filling is generous, or make a very small pie with leftover filling and pastry). Bake in hot oven (400 degrees) for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool.


Butterkin Nut BreadNut bread

Grease well and flour 2 large loaf pans. Preheat oven to 350. 

  • 2 1/2 cups flour
  • 2 cups white sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups cooked, mashed Butterkin squash
  • 3/4 cup vegetable oil
  • 1/3 cup orange juice
  • 3 eggs, beaten
  • 1 cup walnuts, chopped

Blend the flour, sugars, soda, spices and salt. In a large bowl, thoroughly mix the squash, oil, orange juice and eggs. Add the flour mixture, stirring just until combined. Stir nuts into batter. Pour into the 2 loaf pans and bake 60-70 minutes. Cool in pans 10 minutes, then remove and cool thoroughly on wire racks. Wrap in waxed paper and store overnight before slicing.

Butterkin Spice Cake

An impressive layered cake that even has Butterkin in the frosting! Add walnuts for even more fall flavor. Butterkin cake

  • 2 cups flour
  • 2 tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¾ cup margarine or butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 cup cooked, mashed Butterkin squash
  • ½ cup plain yogurt
  • 1 tsp. vanilla

Combine and mix well the dry ingredients (flour, baking powder, baking soda, cinnamon and nutmeg); set aside. Cream margarine (or butter) and add the sugars, eggs, squash, yogurt and vanilla, mixing well. Slowly add dry ingredients to the creamed mixture. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350 degrees for 30 minutes.

Cool 10 minutes; remove from pans to finish cooling on wire racks. When completely cool, place one cake top side down on serving plate. Frost sides and top with about one-fourth of the Butterkin Cream Cheese Frosting. Place second cake top side up on top of first cake. Frost sides, then top of cake, swirling frosting or decorating as desired.

Butterkin Cream Cheese Frosting

No one will believe there’s actually Butterkin inside! Gorgeous slight orange tint and delicious flavor.

  • 8 oz. pkg. cream cheese
  • ¼ cup Butterkin squash, cooked & mashed
  • ¼ cup butter
  • 1 TB Orange juice
  • ½ tsp vanilla
  • 4 cups powdered sugar

Combine all ingredients and beat until smooth.


Brown Sugar Squash

This is my quick-and-easy, go-to method of preparing a Butterkin squash as a vegetable that our whole family will eat.

Break off the stem by hitting against the counter. Cut the squash in half and turn cut-side down onto a cake pan or low baking pan. Bake at 350 degrees until the skin has changed to a dull brown and a fork will go easily go all the way in. Depending on the size of the squash, this may take about 45 to 60 minutes.

Turn squash cut-side up; use a spoon to scoop out the seeds and orange fibers and discard them. Scoop out of the shell and into a medium bowl all the cooked squash. Add butter, brown sugar and a very small amount of salt to taste; mash and stir to desired consistency. [For a medium (2 lb. squash) I use 2 to 4 Tablespoons of butter and ¼ to ½ cup brown sugar, and about ½ teaspoon salt.]

Variation: If you want plain squash, simply omit the brown sugar. For an even milder flavor, you can also add a bit of cream and mix well.

Baked squash keeps well in the refrigerator and can also be frozen. Reheat for serving.


Butterkin Bake

We call it a side dish, but it definitely tastes like dessert. You never knew squash could melt in your mouth!

  • 3 cups of Butterkin squash, cooked & mashed
  • 1 stick of butter (softened)
  • ¾ cup brown sugar
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp vanilla
  • ½ cup evaporated milk
  • 2 eggs

Topping:

  • ½ cup brown sugar
  • ½ cup flour
  • ½ cup butter, cold

Cook and prepare squash (follow our pro tips at the top of the page!). Cream sugar with squash, then mix in remaining ingredients and pour into 8×11.5 pan. For topping, mix brown sugar and flour, then cut in butter. Drop/crumble mixture over top of dish. Bake at 350 for 35 minutes.