Fall is here which means squash season is upon us. Buttercup squash, also known as kabocha squash, is one of my favorites. It has a drier texture then most squash, reminding me of a potato and yam combined. It is delicious air fried, cubed, boiled or mashed, especially with a little bit of vegan butter and salt. I also love this as a side dish for thanksgiving with a drizzle of gravy. Here are three ways to cook your buttercup squash depending on the small appliances you have available to you.
1. Boiled Buttercup Squash
Boiled Buttercup (Kabocha) Squash
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Ingredients
- 4 cups buttercup (also known as kabocha squash), peeled, seeds removed and cubed
- 1 cup water
- 2-4 tbsp vegan butter or refined coconut oil
- ½ tsp sea salt
Instructions
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Fill a large pot with water. Bring to a boil over medium to high heat on the stove.
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Peel the squash, cut in half to scoop out the seeds with a spoon and cut the squash into cubes.
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Place squash cubes into the boiling water.
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Boil the squash for 10-15 minutes or until tender to poke with a fork.
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Once cooked, strain the squash and transfer to a medium bowl.
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Mash with vegan butter/coconut oil and salt.
2. Instant Pot Buttercup Squash
Instant Pot Buttercup (Kabocha) Squash
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Ingredients
- 4 cups buttercup kabocha squash, peeled, seeds removed and cubed
- 1 cup water
- 2-4 tbsp vegan butter or refined coconut oil
- ½ tsp sea salt
Instructions
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Peel the squash, cut in half to scoop out the seeds with a spoon and cut the squash into cubes.
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Place the water and instant pot trivet into the bottom of the instant pot.
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Place squash cubes on top of the trivet.
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Seal the lid, close the valve, and set to manual high pressure for 10 minutes.
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Once cooking is done, release pressure.
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Transfer the squash to a medium bowl and mash with vegan butter/coconut oil and salt.
3. Crispy Air Fryer Buttercup Squash Cubes
Crispy Air Fryer Buttercup (Kabocha) Squash Cubes
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4
Ingredients
- 4 cups buttercup (also known as kabocha squash), peeled, seeds removed and cubed
- 1 tbsp grapeseed oil, avocado oil or refined coconut oil
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 2 tsp coconut sugar optional
Instructions
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Peel the squash, cut in half to scoop out the seeds with a spoon and cut the squash into cubes.
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Place squash cubes into a medium bowl. Toss with oil, coconut sugar, salt and cinnamon.
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Preheat air fryer to 400F. Bake for 12 minutes, tossing half way through cook cycle.
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Eat as is or mash and top with vegan butter or coconut oil.
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