Skillet Buttercup Squash with Bacon for #SundaySupper

by Renee on November 17, 2013

Skillet Buttercup Squash with Bacon | Magnolia Days

The first freeze came early. Winter is still a few weeks away and yet the season is showing its signs. A cold wind blows the remaining leaves from the trees. Soon the landscape will be grey-brown empty trees speckled with an occasional evergreen. It is time to warm up from the inside as the frosty chill arrives. Winter squash can be comforting, warming, and filling. Baking softens winter squash to be used in so many ways. It is the first step in making skillet buttercup squash with bacon.

Buttercup squash can be tough to cut. It is not quite as hard as butternut squash though. I would compare the density to acorn squash. The most important thing is to have a big, heavy-duty knife. Once you cut through it, the rest is easy. Bake it with a little water until tender. Mash it up and add it to a skillet of onions softened in bacon fat. Stir in crispy bacon and you have a savory side dish that goes splendidly with ham, pork, turkey, and chicken.

Skillet Buttercup Squash with Bacon | Magnolia Days

My winter squash cooking only recently expanded. I honestly didn’t tackle many of them. My go-to recipes were Baked Acorn Squash and Butternut Squash Soup. Then this year I discovered calabaza and made Candied Pumpkin. It was time to expand again and so I chose butternut. Next up? I’m not sure yet. I’ll have to see what inspires me and go from there.

Which winter squashes do you cook? There are so many varieties available these days. Long ago it seemed only pumpkin, butternut, and acorn squash could be found at regular grocery stores. If you want to know what to cook with many of the varieties, scroll down to find a list and links to recipes by Sunday Supper bloggers. Big thanks to the very talented Heather at girlichef for hosting this Squashin’ Winter event.

Skillet Buttercup Squash with Bacon

1 hour, 30 minutes

Makes 6 to 8 servings

Skillet Buttercup Squash with Bacon

  • 2 buttercup squash (medium size)
  • 6 slices bacon (regular thickness, not thick-cut)
  • 1/2 cup chopped onion
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon fresh ground pepper

Preheat oven to 350 degrees F.

Cut squashes in half. Scoop out and discard seeds and stringly flesh.

Place squash halves cut side down in a baking dish (or two baking dishes if needed). Add about 1/2-inch hot water to the dish(es). Cover with foil and bake for 45 minutes.

Allow squash to cool to room temperature. Scrape out the flesh into a bowl and discard skins. Mash squash thoroughly. You should have about 4 cups of mashed squash.

Brown bacon in a medium skillet. Use a slotted spoon to transfer bacon to a plate. Pour out most of the bacon fat, leaving only about 1 tablespoon in the skillet.

Add onion to the skillet and cook over medium heat until soft and translucent, about 5 minutes.

Return cooked bacon to the skillet along with squash, butter, and pepper. Stir to combine.

Cook until thoroughly heated, stirring occasionally.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://magnoliadays.com/2013/skillet-buttercup-squash-bacon/

Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (out of print).

How about more winter squash recipes? Check out these from Sunday Supper bloggers:

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Sunday Supper LogoWould you like to join the Sunday Supper Movement? Click here → Sunday Supper Movement

Subscribe to Magnolia Days by Email

{ 70 comments… read them below or add one }

Paula @ Vintage Kitchen Notes November 17, 2013 at 5:56 am

Butternut squash is the most common one used here, but I never heard of buttercup. You guys have so many varieties! This is a gorgeous skillet Renee, so simple and flavorful!

Reply

Renee November 21, 2013 at 12:33 pm

If buttercup squash is not available in your area then use butternut squash.

Reply

Renee - Kudos Kitchen November 17, 2013 at 7:44 am

Oh my! Love the idea of squash and bacon together! Delicious, Renee!

Reply

Renee November 21, 2013 at 12:30 pm

Thank you Renee

Reply

Marjory @ Dinner-Mom November 17, 2013 at 8:34 am

Love that you can cook this in the skillet…and that it uses a squash I’ve never even heard of! I can’t wait to go quiz our grocer! Delicious.

Reply

Renee November 21, 2013 at 12:30 pm

Thanks Marjory and hopefully your grocer will order some for you.

Reply

Cindys Recipes and Writings November 17, 2013 at 9:07 am

Squash and bacon go together so well. I’m extra hungry, now, Renee!

Reply

Renee November 21, 2013 at 12:30 pm

Thanks Cindy and I very much agree on how great squash and bacon go together.

Reply

Jennifer @ Peanut Butter and Peppers November 17, 2013 at 9:34 am

Oh man! This looks great! So perfect, so delicious!!

Reply

Renee November 21, 2013 at 12:29 pm

Thanks Jennifer

Reply

Alaiyo Kiasi-Barnes November 17, 2013 at 9:52 am

Buttercup squash? That’s a new one for me. It looks so creamy. I know your family enjoyed this dish.

Reply

Renee November 21, 2013 at 12:29 pm

Thanks Alaiyo and I hope you can find and try buttercup squash soon. I’m sure you will like it a lot.

Reply

Stacy November 17, 2013 at 10:15 am

Bacon just goes perfectly with squash, Renee. I love your iron skillet full of deliciousness!

Reply

Renee November 21, 2013 at 12:28 pm

Thank you Stacy and it sure is a skillet full of deliciousness. I ate the leftovers as a side to go along with my sandwich at lunch.

Reply

Marie@citronlimette November 17, 2013 at 10:23 am

The perfect dish! I love squash and bacon.

Reply

Renee November 21, 2013 at 12:27 pm

Thanks Marie

Reply

Kristi Rimkus November 17, 2013 at 10:28 am

I can’t say I’ve ever seen buttercup squash in my neck of the woods. I’ll have to hunt it down. This looks delicious!

Reply

Renee November 21, 2013 at 12:27 pm

Hopefully you an find it easily. It was in my grocery store (Publix) with a good variety of other winter squashes.

Reply

Alice // Hip Foodie Mom November 17, 2013 at 10:41 am

Renee,
I have yet to try a buttercup squash but now, I need to! love that you paired this with bacon. . I bet the flavors together are wonderful. . you have inspired me to expand beyond my regulars this winter (butternut squash and pumpkin) and get cooking! :)

Reply

Renee November 21, 2013 at 12:26 pm

Thanks Alice. If you can’t find buttercup then you can always substitute with butternut. Although, I do hope you can find and will try buttercup.

Reply

Susan 30A EATS November 17, 2013 at 10:48 am

I have not tried Buttercup squash. Interesting and great recipe. Glad to be sharing squash recipes this week in Sunday Supper!

Reply

Renee November 21, 2013 at 12:25 pm

Thanks Susan and you should give buttercup a try. It is really good.

Reply

Heather // girlichef November 17, 2013 at 12:54 pm

Oh yes, bacon and squash really do go hand in hand…this sounds fantastic! I love Buttercup Squash, but for some reason, only see it every once in a while. I snatch it up like it’s going out of style ;).

Reply

Renee November 21, 2013 at 12:24 pm

Buttercup squash has been a regular at my grocery store lately along with other winter squashes. I’m so glad they have a nice variety.

Reply

Shannon R November 17, 2013 at 1:24 pm

Oh, do you get crispy bits from the bottom? That’s my fave! Yum!

Reply

Renee November 21, 2013 at 12:23 pm

All the crispy bits gets stirred into the squash. I do leave some bacon bits aside to top it with just so they stay crispy.

Reply

Dorothy at Shockingly Delicious November 17, 2013 at 2:07 pm

You have me at “skillet!”

Reply

Renee November 21, 2013 at 12:22 pm

Skillet is a good thing! Especially when it is a cast iron one.

Reply

Bea November 17, 2013 at 3:39 pm

I am also just now expanding my squash horizon. It’s in part because our weekly CSA basket includes all different kinds of winter squash :) – I am really enjoying it and not only because the color orange makes me super happy :)

How fun that both of us chose Buttercup Squash for ths week’s theme. I love the beauty of your dish. It sounds and looks fantastic!

Reply

Renee November 21, 2013 at 12:21 pm

I really need to find a good CSA delivery for my area. I’ve tried one but wasn’t happy with it.

Reply

Laura Dembowski November 17, 2013 at 3:53 pm

The squash looks so creamy! Love the bright color too. Totally agree that good knives are important when working with squash. And hopefully all of this yucky winter weather means spring will arrive extra early too :)

Reply

Renee November 21, 2013 at 12:20 pm

It does have a certain creaminess feel to it although there is no cream involved. Think of a super smooth and somewhat softer mashed potato consistency.

Reply

Tara November 17, 2013 at 5:42 pm

How pretty and I love the bacon addition!!! So perfect for fall.

Reply

Renee November 21, 2013 at 12:17 pm

Yes, it’s great for fall and winter squash season.

Reply

Sarah Reid, RHNC (@jo_jo_ba) November 17, 2013 at 8:24 pm

how fabulous does this sound!

Reply

Renee November 21, 2013 at 12:16 pm

Thanks Sarah

Reply

Liz November 17, 2013 at 10:10 pm

What a gorgeous side! And the addition of bacon sounds terrific!

Reply

Renee November 21, 2013 at 12:16 pm

Thanks Liz and the color sure would brighten up a table or plate of food.

Reply

Martin D Redmond November 17, 2013 at 11:49 pm

You know, I’ve never thought about having squash prepped this way instead of maybe mashed potatoes for Thanksgiving. You’ve given me a great idea! The recipes looks fabulous! Thanks!

Reply

Renee November 21, 2013 at 12:16 pm

Thank you so much Martin and I really like your suggested wine pairing for it too.

Reply

kathia November 18, 2013 at 12:55 am

It looks almost like the mash I always make :)

Reply

Renee November 21, 2013 at 12:15 pm

Nice! I’d like to see your mash recipe too.

Reply

Brianne @ Cupcakes & Kale Chips November 18, 2013 at 6:29 am

I can’t believe I’ve never added bacon to squash. I must do that now!

Reply

Renee November 21, 2013 at 12:15 pm

Yes Brianne, you must!

Reply

Adri November 18, 2013 at 11:38 am

I love all sorts of squash – it’s big in my Italian kitchen. I adore Delicata – in fact some puree of roasted Delicata squash added to pasta dough makes a tender, flavorful and beautifully colored pasta. I enjoy Spaghetti squash, roasted and served tossed with unsalted butter and Parmigiano. I could go on, but you get the idea. Your dish sounds great, and I bet it would also be fab with pancetta in place of bacon.

Reply

Renee November 21, 2013 at 12:13 pm

Delicata is on my to-try list and so is making pasta from scratch.

Reply

Sunithi November 18, 2013 at 1:21 pm

Simple and classic. love the bacony feel to it. I may make this in lieu of mashed potatoes this thanksgiving ! Thanks for sharing !!

Reply

Renee November 21, 2013 at 12:13 pm

It would be great instead of regular mashed potatoes and certainly more colorful.

Reply

Jane's Adventures in Dinner November 18, 2013 at 2:24 pm

Love the skillet take-just love it.

Reply

Renee November 21, 2013 at 12:12 pm

Thanks a bunch Jane! Kind words on my photography really makes my day.

Reply

Family Foodie November 18, 2013 at 3:51 pm

I think just about anything is better with some bacon. Squash and bacon sound like a great combo, and this looks absolutely delicious!

Reply

Renee November 21, 2013 at 12:12 pm

Absolutely, most anything is better with bacon!

Reply

Shaina November 18, 2013 at 4:45 pm

I’ve never heard of buttercup squash! Is it close to butternut?

Reply

Renee November 21, 2013 at 12:11 pm

The flavor of buttercup squash is close to butternut squash however it is more similar in size and texture to a large acorn squash.

Reply

Soni November 18, 2013 at 9:20 pm

Bacon makes everything better!Love how easy and delicious your recipe is Renee and it would certainly make a great side dish!Cannot wait to try it for my family!!

Reply

Renee November 21, 2013 at 12:10 pm

Oh yes, it is a wonderful side dish.

Reply

The Wimpy Vegetarian November 18, 2013 at 9:42 pm

This is a completely new squash for me. And I love squash, so I need to rectify that oversight immediately! Your dish looks like a bowl of warm sunshine. I love it :-)

Reply

Renee November 21, 2013 at 12:10 pm

I’m so surprised to see you haven’t tried buttercup squash yet. yes, you must rectify that and real soon.

Reply

Sarah | The Sugar Hit November 19, 2013 at 8:11 am

I am so jealous to the variety of squash that you guys get in the US! Because this looks DELICIOUS!

Reply

Renee November 21, 2013 at 12:09 pm

You can substitute butternut squash if you can’t find buttercup.

Reply

Katie November 19, 2013 at 2:06 pm

I feel like squash and bacon were just meant to be together! YUM!

Reply

Renee November 21, 2013 at 12:08 pm

I completely agree Katie

Reply

Laura November 20, 2013 at 8:47 am

Butternut and Acorn have really only been the two winter squash varieties that I have played with in the past. However I have been given a buttercup squash to try and I have been wondering what to do with it. Seeing as how we love anything with bacon in it this sounds like a good place to start.

Reply

Renee November 21, 2013 at 12:08 pm

I like buttercup because it is a lot smaller than a butternut and with only the two of us it then it fits for our meals better.

Reply

Anita at Hungry Couple November 20, 2013 at 8:13 pm

I haven’t run into buttercup squash yet. Sounds like I need to go hunting…

Reply

Renee November 21, 2013 at 12:06 pm

Yes you do! It was in my grocery store next to the butternut squash. I’m sure you can find it easily in your area.

Reply

Carla November 21, 2013 at 9:52 pm

I’ve never heard of buttercup squash before! Just butternut, acorn, spaghetti, and of course pumpkin. I’ll keep an eye out for it at the store.

Reply

Renee November 23, 2013 at 6:48 am

Do keep an eye out and grab one or two when you see them. They are so good.

Reply

Nicole November 24, 2013 at 5:10 pm

I have never heard of Buttercup Squash and now I am desperately on a search. I must try it, I am into all things squash for the past couple of weeks. So delish! This looks fantastic!

Reply

Renee November 26, 2013 at 4:11 pm

I had not seen buttercup squash at my store until this year. I think it is getting more common these days.

Reply

Leave a Comment

{ 24 trackbacks }

Previous post:

Next post: