Roast Ambercup Squash Food

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.

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.