The medical school study load did not kept me from cooking (but it certainly did limit it), and I made one or two new discoveries this past fall. One is this squash which I am about to share with you today. I had never heard of Amber Cup squash before I saw it in my local grocery store. Game to try anything, I bought it, took it home, popped it in the oven, and waaala! The most amazingly delicious squash I'd ever had. A squash that didn't need either butter or cinnamon to make it taste good. It was good on its own! It has a sweet taste, very smooth grain, and is neither starchy or watery like butternut squash can be.
Roasted Amber Cup Squash.
makes a lot or a little, depending on the number of people, and how much you like the squash ;)
1 or 2 amber cup squash
To make your squash:
1. Preheat your oven to 425 degrees. Cut the squash down the middle from both knobs. Then cut the knobs off of each half. Then cut into slices. Place on a baking sheet.
2. In a different shallow pan, fill with water. Place this pan on the rack below the pan with the squash - it helps to create a steaming effect in the oven.
3. Roast squash for about 30-45 minutes or until fork tender.
4. Enjoy! Eat plain cold (this is good) or warm with some coconut oil, butter and or cinnamon.
I love me some veggies! (So sorry for the bad pictures, Seattle is not great for lighting!)