Roast Ambercup Squash Recipes

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ROASTED BUTTERCUP SQUASH

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3



Roasted Buttercup Squash image

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

ROAST AMBERCUP SQUASH

This just might be my current favorite squash. Great texture with no stringy-ness, sweet mild flavor, and gorgeous color. I made it the other night as part of my "I will try all the winter squashes" kick I am on recently, and needed a place to remember this easy recipe.

Provided by Chandra M

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4



Roast Ambercup Squash image

Steps:

  • Preheat oven to 350*F.
  • Wash outside of squash. Cut in half and scoop seeds out.
  • Cut in 1-2"slices so you end up with crescent shaped pieces.
  • Place the squash in a bowl and toss with the oil.
  • Line a rimmed baking sheet with foil. Lay the squash on a cut side evenly spaced on the baking sheet. Sprinkle with salt & pepper to taste.
  • Bake for 40 minutes, or until a fork easily pierces the flesh. Serve. The skin of the squash can be eaten.

1 medium ambercup squash
2 tablespoons olive oil
sea salt (to taste)
fresh ground black pepper (to taste)

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