Best 7 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 AMBERCUP SQUASH RECIPE

Steps:

• Preheat your oven to 400 F. Coat a baking sheet with olive oil. In a large bowl, combine the squash, 1 tbsp. olive oil and salt and pepper to taste. Place the squash on the baking sheet and roast for about 30 to 35 minutes, tossing occasionally, until tender. While the squash is baking, heat a small skillet over a medium heat. Add the ghee or cooking fat and whisk. Once the fat is melted, add the sage. Continue to whisk until the fat begins to turn brown (about 5 minutes), and then remove from the heat Transfer the squash to a large bowl. Toss it gently with the sage mixture and serve.

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.

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.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

ROASTED SQUASH WITH PARMESAN

Steps:

• Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
• Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
• Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
• Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
• Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.