Whether you've just harvested a bounty of squash or picked one up at the market, the right storage methods can extend their ...

Some cooking applications also lend themselves ... while kabocha will have a button-like base. The skin of a buttercup squash is also smoother, but in truth, the two have very similar flavors ...

Scrape away seeds. In a large kettle bring 2 quarts of water to boil. Add squash sections and cook until tender 10 to 15 minutes. Remove from water sprinkle with a little mace and pepper.

Buttercup squash have a lovely orange flesh and sweet flavour. Some have a softer skin which is a bonus when cutting. Serve this with any roast to brighten up the plate. Heat the oven to 200C.