Mmmm. . . buttercups are my favourite squash. Dry, thick, flavourful flesh is perfect for this stuffed squash. I brown sausage meat with a few onions or leeks, a grated carrot and 1-2 sticks of celery. Add a handful of cranberries and stuff the mixture into the carved buttercup (cut top open, scrape the seeds out). Add ¼ cup of water or veggie broth. Put on a baking sheet in 350 oven for 30 min or until the sides of the squash are soft. Serve by cutting like a pie!