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Baked Buttercup Squash

Recipe Summary

Preparation time: 50 minutes

Number of servings: 4


    • 1 buttercup squash (approximately 2 lbs)
    • 1 Tbsp brown sugar
    • 1 tsp butter
    • salt and pepper


Cut squash in half and remove seeds. Place in baking dish, cut-side down, in about 1 inch of water.

Bake at 350 degrees F for 40 minutes or until tender.

In a separate dish, combine brown sugar and butter.

Remove from oven, and fill each cavity with brown sugar-butter mixture, and salt and pepper to taste.

Return to oven, and bake another 10 minutes.

Variation: Substitute other varieties of squash, such as acorn squash or Hubbard squash.

Nutrition Facts
Baked Buttercup Squash 
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 220 Calories from Fat 10
% Daily Value (DV)* 
Total Fat 2g 2%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 280mg 11%
Total Carbohydrates 54g 18%
Dietary Fiber 13g 52%
Sugars 18g
Protein 4g  
Vitamin A 640%
Vitamin C 110%
Calcium 20%
Iron 15%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 3
Meat 0
Fruit 0
Vegetable 0
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.