Choose squash that's heavy for its size, and avoid squash with tender, shiny rinds. Buttercup squash should be fairly round with a flat or turban top and a dull dark green rind. Store them at in a dark, well-ventilated place at about 50 degrees. Squash can be steamed, baked, boiled or saut ed. Serve squash alone or in soups, stews or casseroles.
Squash seeds make a tasty snack, too.
After rinsing and drying them, spread them on an oiled pan and bake for an hour at 250 degrees. Brown the seeds slightly by raising the oven temperature to 400 degrees during the last 5 minutes. Season the seeds as desired with seasoned salt, garlic salt or salt-free seasoning. We'll try planting a garden again, with a fence next time. Or at least one squash.