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.
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!
Desserts & Sweets
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!
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.
- 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
- 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.