Mouth-Watering Cupcake Squash Recipe – Creative Living with Bren Haas (2024)

I love being a blogger on social media because I get to try some of the coolest products and plants. This past spring, Burpee’s product selection team sent me a sample of their new Cupcake Summer Squash. This is an innovative hybrid of a zucchini and a squash. It has been a fun experience seeing it grow through the late spring and summer. The plant had been growing early on in a container in the dome and by mid-June. I moved it to the raised bed in the dome growing directly in the soil where it would get a consistent watering. The beautiful plant has loads of flowers and I’m anxiously waiting to cook up Cupcake’s sweet flavor and soft skin makes for easy and tasty preparation.

Images Of Cupcake Squash Plant

My plant is taking its time to produce I think mainly because I’ve had the plant growing in 2 different locations over the past 2 months and I’m also new to growing in the dome during the summer months. My friend Katie sent me some photos of her plant a one of the harvests that are featured below.

Cupcake Squash Recipe

With it’s large, trailing plant yields dozens of round, green squash this is a recipe that can be served at the next dinner party. The veggie is a sweet flavor with zucchini’s soft skin.

Stuff Cupcake squash with sweet, savory flavor. Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of a zucchini and the delicate, sweet flavor of a patty-pan squash. Here’s a creamy, flavorful and healthy stuffing recipe to enjoy your garden’s harvest!

Yield: 6 servings

Prep Time: 5 mins | Cook Time: 15 mins

Ingredients:

• 3 Cupcake squash, about 4 inches in diameter
• 2 tablespoons low-fat sour cream
• 2 tablespoons grated parmesan cheese
• 3 tablespoons fresh bread crumbs
• 1 tablespoon extra-virgin olive oil
• 1 egg
• 2 tablespoons fresh thyme

Directions:

1. Preheat oven to 400°F.
2. Slice off the top third portion of each squash.
3. Scoop out the seeds. Steam lower portions cut side down and tops cut side up for about 5 mins. The Electric Power Pressure Cookers and even a large Rice Steamer works great for this step!
4. Remove tops and continue steaming squash bowls for another 2 to 3 minutes. Do not overcook.
5. Mix remaining ingredients. Add flesh of three tops and reserve 1 tablespoon of breadbrumbs.
6. Fill squash bowls with mixture and sprinkle with reserved breadcrumbs.
7. Bake at 400°F for 20 minutes. I use my Electric Air Fryer Oven for this step because it only takes about 10 minutes on 375*F
8. Optional: add chopped boiled ham or sautéed, seasoned ground beef to the mixture. Season to taste.

Recipe and photo credit: Burpee Home Garden

Burpee Cupcake Summer Squash

This is most likely the easiest vegetable to grow in almost any home garden. With this variety, you get a few squashes ready to use at one time. The plant is a somewhat medium size container grower.

Growers Note:

You can find this seed on Burpee Home Garden Seed at BallSeed.com

Let’s Connect

I’m excited to share that Burpee’s Cupcake Squash will be available in stores after 2017 which is great news because I can’t wait to grow this variety again! Are you a fan of squash? Do you grow your own? I would love to hear from you so please comment in the space below so we can connect.

Happy Gardening,