Good recipes for buttercup squash include baked buttercup squash and buttercup squash casserole. Betty Crocker's recipe for baked buttercup squash takes about 50 minutes to prepare and bake, while Pillsbury's recipe for buttercup squash casserole takes approximately 90 minutes total.
For baked buttercup squash, cut 1 small buttercup squash in half and scoop out the seeds and fibers. Place each half cut side up onto an ungreased baking dish. In a bowl, combine 1/2 cup chopped tart cooking apple, 2 teaspoons packed brown sugar, 2 teaspoons softened butter, 1/2 lemon juice and 1/8 teaspoon ground nutmeg. Spoon apple mixture into both squash halves and cover. Bake for 30 to 40 minutes at 400 F.
To make buttercup squash casserole, cut 1 medium buttercup squash into 4 sections and scoop out the seeds. Place squash sections into an ungreased shallow baking pan, cut sides down. Bake for 45 to 50 minutes at 350 F and cool slightly. Lightly grease a 1-quart casserole dish. Remove squash flesh from skin and place into a bowl along with 2 tablespoons packed brown sugar.
Add in 1/4 teaspoon each salt, ground cinnamon and nutmeg, and stir in 2 tablespoons butter. Mash squash mixture with a fork and blend thoroughly. Sprinkle 1 tablespoon chopped chives and 1/8 teaspoon nutmeg on top. Bake for 20 to 25 minutes.