Oh sweet buttercup, let me wax poetic about your luscious ways. This squash was born to be an autumn star. Heirloom buttercups are naturally high in sugars, with thick dry bright orange flesh, making them my favorite winter squash for anything and everything…roasted with maple syrup, added to soups, filling for ravioli (I’m still working on that recipe peeps) and, arguably its best application, as the foundation of the best dang pumpkin pie eva (she snaps her fingers).
Let me just add that I hold this recipe dear to me as it took many years to perfect. The hubs is a little reluctant to set it free, as it is a favorite of his, but like all good things in this life it cannot be held back and is ready to spread its wings and fly (weird R. Kelly reference there, sorry).
So, I urge you to locate, buy and store lots of these heirloom squashes (they keep well) so you can make this and other deliciousness with them all winter long. The buttercup is the dark green squash that looks like it is birthing another paler green squash. I picked up some super bright orange beauties too at the local farm, but they are still not as tasty as the buttercup. That said, this recipe will work for nearly any pumpkin-like squash if you can’t source buttercups.