Buttercup Food

BUTTERCUPS

Buttercups image

These cookies began as simple Christmas cutouts. One day I decided to make them with a brown butter filling. Sometimes I'll fill the centers with melted chocolate. -Alice Le Duc, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, cubed
1-1/2 cups confectioners' sugar
3/4 teaspoon vanilla extract
5 tablespoons water
1/4 cup raspberry preserves or fruit preserves of your choice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in half; wrap each portion in plastic wrap. Refrigerate 2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped cookie cutter. Cut a 1-in. hole in the centers of half of the cookies with a floured cutter. , Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., Heat butter in a small saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; gradually add confectioners' sugar, vanilla and enough water to achieve a spreading consistency. , Spread on the bottoms of the solid cookies; top with remaining cookies. Place 1/2 teaspoon preserves in the center of each.

Nutrition Facts : Calories 269 calories, Fat 13g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 133mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTERCUP SQUASH CASSEROLE

Buttercup Squash Casserole image

Make and share this Buttercup Squash Casserole recipe from Food.com.

Provided by senseicheryl

Categories Vegetable

Time 1h20m

Yield 1 quart dish

Number Of Ingredients 8

Ingredients

1 (2 1/2 lb) buttercup squash
2 tablespoons brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh chives, chopped
1/8 teaspoon ground nutmeg, if desired

Steps:

Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.

Nutrition Facts : Calories 700.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 801.5, Carbohydrate 125.4, Fiber 17.6, Sugar 51.8, Protein 11.2

BUTTERCUP SQUASH SOUP

Buttercup Squash Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 buttercup squash, peeled, seeded and chopped
1 potato, peeled and coarsely chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper
Sliced scallion and diced red bell pepper, for garnish

Steps:

In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

ROASTED BUTTERCUP SQUASH

Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

SPICED BUTTERCUP SQUASH SOUP

Spiced Buttercup Squash Soup image

Make and share this Spiced Buttercup Squash Soup recipe from Food.com.

Provided by Chef mariajane

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 buttercup squash, about 3 lb
1 small onion, minced
1 tablespoon tomato paste
1/2 cup milk
3 1/2 cups chicken stock
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
pepper

Steps:

Cut squash into chunks. In water, boil squash and onion about 25 minutes.
Transfer to a blender and blend until smooth.
Put back on stove and add rest of ingredients. Simmer until heated through.

Nutrition Facts : Calories 54.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 5.3, Sodium 319.2, Carbohydrate 6, Fiber 0.4, Sugar 2.3, Protein 3.3

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