The flavor of the Buttercup squash’s flesh is sweet and nutty, with a creamy consistency more in line with that of a baked sweet potato than a pumpkin. Steaming and baking are preferred methods of preparation, as both will bring out the sweetness of and add moistness to the flesh.
The Buttercup’s dense flesh is dark yellow-orange, sometimes approaching a deeper reddish color. The more intense the color, the more Vitamin A the squash contains. The squash's rind is inedible.
Grown organically by Frillman Farms in Berrien Springs, Michigan.