Roasted Ambercup Squash with Brown Butter + 20 More Delicious Fall Recipe Ideas

Roasted Ambercup Squash with Brown Butter + 20 More Delicious Fall Recipe Ideas
I am in the midst of a major winter squash kick with my cooking. It started when I bought all those squashes from the farmers market to photograph for my Guide to Winter Squash. After I finished taking pictures of each one, I realized: Oh, I’m going to have to do something with these winter squashes now.

Luckily, winter squash is a very forgiving vegetable and I’ve found that they can be used pretty much interchangeably. I made this roasted ambercup squash the same way I made buttercup squash in the past and it turned out perfect. I finished it off with some brown butter and sage, my favorite herb to use with winter squash.

Sage
Now that I’ve used the last of those winter squashes, I’m still on my kick and I’ve already bought more. But this is kind of what I do with my cooking–I find an ingredient I like or a pairing of ingredients that works well together and I cook with it in different ways, each recipe building upon the last. I try to make myself not do that for the sake of my blog, but I can’t help myself. I just can’t!

Roasted Ambercup Squash with Brown Butter + 20 More Delicious Fall Recipe Ideas
Since fall is here and you’re probably looking for something other than winter squash to eat every night, here’s a round-up of 20 more delicious fall recipes.

Main Dishes

Baby Bella & Kale Casserole
Brussels Sprouts & Grape Galette
Kale & Sweet Potato Quesadillas
Kale-Stuffed Portabella Mushrooms
Seitan, Kale & Butternut Squash Stew
Sweet Potato Pizza

Side Dishes

Farro Risotto with Asparagus & Mushrooms
Sauteed Apples
Smashed Red Potatoes & Leeks
Sweet Potato Nuggets with Apple Cider Dipping Sauce
Sweet Potato Stacks with Crispy Sage Leaves

Desserts & Sweets

Apple Cinnamon Quinoa Muffin Top Cookies
Crustless Sweet Potato Cardamom Pie
Pumpkin Gingersnap Pie
Spiced Sweet Potato Caramels

Breakfast

Cornmeal Crepes with Mandarin Cranberry Sauce
Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise

Everything Else

Cranberry Chipotle Ketchup
Garlic Rosemary Baked Sweet Potato Chips
How To Roast Fall Vegetables

To see all of the seasonal fall recipes on Oh My Veggies, click on the In Season link in the sidebar. As I post more fall recipes over the coming months, they’ll be added there automatically, so check back often!

Roasted Ambercup Squash with Brown Butter

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4

Roasted Ambercup Squash with Brown Butter

A simple fall side dish made with ambercup squash, brown butter, and fresh sage. If you can't find ambercup squash, use buttercup, butternut, or acorn squash instead.

Ingredients

  • 1 large ambercup squash (about 2 1/2 pounds), cut into 1-inch cubes (peeled or unpeeled)
  • olive oil mister or cooking spray
  • salt + pepper to taste
  • 2 tbsp. unsalted butter
  • 1 tbsp. chopped fresh sage

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Transfer squash to large bowl; gently toss with brown butter and sage.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    I have an ambercup squash (I know to call it that thanks to your guide!), and it’s just been sitting on my kitchen counter looking cute with the other squashes while I decide what to do with it. This looks like a wonderful way to go.

    I, too, love to buy ingredients first and research later. I think it’s one of the reasons why playing in the kitchen is so dang fun! :)

    • Kiersten Frase says

      They taste the same to me too! Well, some are a little sweeter than others and some have slightly different textures, but if I didn’t know what I was eating in advance, there’s no way I’d ever be able to tell the difference.

  2. says

    This is a great looking round-up! Several must-try dishes.
    BTW, I really like how you wrap up your week with “What I Ate”. Such a great way to try things around the blogosphere for yourself. I’m always seeing stuff I want to try, and then not making the space to do so.

    • Kiersten Frase says

      Yeah, it’s hard sometimes when you’re working on recipes for your own blog! But I like doing that instead of a traditional round-up post because it’s fun to actually try what other bloggers and websites are posting. :)

  3. says

    I had to refer back to your handy guide — I don’t think I’ve ever seen an ambercup before. I just love roasted winter squashes, so I’m going to have to look for it. Heading to the farmers market today, even though it’s raining, so maybe I’ll see it there.

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