Chandra M's Note:
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 350*F.
- 2Wash outside of squash. Cut in half and scoop seeds out.
- 3Cut in 1-2"slices so you end up with crescent shaped pieces.
- 4Place the squash in a bowl and toss with the oil.
- 5Line 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.
- 6Bake for 40 minutes, or until a fork easily pierces the flesh. Serve. The skin of the squash can be eaten.
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Nutritional Facts for Roast Ambercup Squash
Serving Size: 1 (55 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 67.5
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 1.1 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.5 g
- Sugars 1.0 g
- Protein 0.5 g