Best Roast Ambercup Squash Recipes

ROASTED AMBERCUP SQUASH WITH BROWN BUTTER

Steps:

• Preheat oven to 400 degrees.
• Coat a rimmed baking sheet with olive oil mister or cooking spray. Place squash on sheet, spray with additional olive oil, and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until tender and just beginning to brown on edges.
• While squash is baking, start brown butter. Heat a small skillet over medium heat. Add butter and whisk. Once butter has melted, add sage. Continue to whisk until butter begins to turn brown, about 5 minutes. When butter has browned, remove from heat immediately.
• Transfer squash to large bowl; gently toss with brown butter and sage.

ROASTED BUTTERCUP SQUASH

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.

ROAST AMBERCUP SQUASH

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.

ROASTED AMBERCUP SQUASH

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cut squash in half.
• Using a spoon, scoop out the innards to remove all of the seeds and stringy pieces. Reserve the seeds if you want to roast them for a fun snack.The "guts" are still edible, but can be texturally unpleasant. I will usually keep them to puree into soup or pet food. However, most people will discard them! Just make sure not to toss any seeds!
• Once you've cut in half and removed the innards from the squash, wrap in aluminum foil and place on a baking sheet.I do this by getting a piece of foil long enough to wrap around the entire squash. Place squash face down in the center of the foil. Then, wrap the edges of the foil around to cover the squash completely.I didn't do this, but would highly recommend cutting the squash into fourths, instead of just halves! This would decrease the rather long cooking time for something this size.
• Bake for about 2 hours depending on size. Make sure to flip halfway through so that the squash sides are face up.This is the trickiest part about roasting squash: the size of the squash can drastically increase the cook time. You'll know that they're done when the flesh is soft and you can poke it with a fork without any resistance. It will vaguely resemble the consistency of potatoes before you mash them. The best thing to do is to cook them for an hour and then check them every 20 minutes after that until they're cooked throughout.
• Let cool to the touch.You can also put the squash in the refrigerator or freezer to speed up this process. Just place it in a heat-safe bowl and place an oven mitt in between the bowl and any glass shelves. As the rapid change in temperature can crack and break.
• Remove skin and add squash to the food processor. It should peel off easily. If you like, you can get every bit of pumpkin out of it by scooping the remaining pumpkin out with a spoon.
• Purée until smooth, about 2 minutes. Make sure to scrape down the sides occasionally.