Roasted Ambercup Squash Recipes
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
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.
ROASTED SQUASH
I made this squash recipe one year for Christmas dinner because I was out of time, and it turned out so delicious that it has become a staple in our house.
Provided by fleischlosglücklich
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
- Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
- Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 26.5 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 146.4 mg, Sugar 2.5 g
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
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.
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