Roasted Ambercup Squash

Growing up in the Davison family, we ate a lot of squash. As human nature goes, since we had squash in abundance, I didn't fully appreciate it. I would even go so far as to say I didn't like it.

One day I remember my mom was panicking because she overcooked the squash. She forgot about it and didn't remember until she was dishing out the meal. This sort of thing happned fairly often actually. Mom would forget a part of meal in the oven or the microwave and remember half way through or even during dessert. Of course then she would leap up from the table in a panic and run to get it.

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That night when I tried this "overcooked" Squash, I decided maybe I did like it after all. From then on I would ask my mom every time she served squash ," Is it overcooked?" I only wanted to eat it if she said yes.

Turns out I just like my squash roasty toasty.

I have grown up and come to appreciate squash very much. I now cook it regularly for my family. Usually, I just cut it in half and throw in the oven.

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When I tried cooking squash this particular way, it was revolutionary to me. I did not peel the squash. We ate the peel. And it tastes …delicious. Soft, creamy and delicious. What!? I have been wasting something so yummy my entire life??

So now it's roasty toasty AND quick and easy to make.

Yes please!

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Meet Amber. Amber Cup. This is my favourite squash that we grow, and my dad's fave too. My dad likes it so much he may have gotten a bit carried away and planted a LOT of this variety. That would be why it is now on sale in the market. J

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Give it a rinse so it is nice and clean, since we will be eating the skin too. Then use your biggest knife to cut it in half. It doesn't matter much if the halves aren't equal.

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Scoop out the insides (or guts as we like to call them).

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Once you have the squash all cleaned out, you are ready to start slicing it up into cubes

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When you are roasting any vegetable, it is helpful if all the pieces are close to the same size so that they are cooked through at the same time. I make my pieces about 1 inch in size.

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Next toss your pieces with some oil. I used about 2 ½ TBSP of canola oil. You might need a little more if you are using a bigger squash.

Add some fresh ground pepper and salt to taste. This is a fantastic recipe to use a flavoured salt. Olive Us in downtown Vernon has a wide selection. I used a Rosemary Salt in this recipe and it added a nice touch.

Add this try to the oven and roast for 40 minutes in a traditional oven or about 30 minutes in a convection oven. Turning the pieces gently about every 10 minutes or so. It is done when the pieces are tender and begin to brown.

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As it roasts, the squash becomes sweet and smoky and just perfect. The skin, which is as hard as rock and a real annoyance to peel when raw, softens to a buttery, flaky texture in the roasting process and that edge of skin keeps the pieces held together that much nicer too.

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We gobble this up just as it is, but it is also great mixed with other roasted vegetables or added to other dishes.

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A fantastic side dish that is crazy healthy but also tastes amazing.

Roasted Ambercup Squash

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Servings: 6-8

Ingredients:

  • 1 Ambercup Squash
  • 2-3 TBSP of oil
  • Fresh Ground Pepper to taste
  • Coarse Salt- preferably flavoured – to taste

Instructions:

  1. Cut your squash in half and scoop out the insides.
  2. Dice Squash into approximately 1 inch pieces
  3. Toss pieces with oil
  4. Gently turn the pieces about every 10 minutes.
  5. Put on a baking sheet and sprinkle with Salt and Pepper
  6. Bake for 40 minutes at 350 (or approx 30 minutes in a convection oven)
  7. Serve as a side dish

 

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Thank you for another fabulous season. See you again in the spring!



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