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!
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.
Baby Bella & Kale Casserole
Brussels Sprouts & Grape Galette
Kale & Sweet Potato Quesadillas
Kale-Stuffed Portabella Mushrooms
Seitan, Kale & Butternut Squash Stew
Sweet Potato Pizza
Farro Risotto with Asparagus & Mushrooms
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
Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise
Cranberry Chipotle Ketchup
Garlic Rosemary Baked Sweet Potato Chips
How To Roast Fall Vegetables
- 1 large ambercup squash about 2 ½ 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.
Anele @ Success Along the Weigh says
SOOOO making this!!!
Carol @ Always Thyme to Cook says
The squash looks so good, perfect for the cooler days of Autumn! Great roundup of recipes as well.
Kare @ Kitchen Treaty 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! 🙂
You can never go wrong with roasting a squash! 😀 Or pairing it with sage!
Tina @ More Please Recipes says
Thanks for the guide on squashes. Otherwise, I would have never known what an ambercup was!
This looks amazing. And what a roundup! I love fall food!
Jackie @ The Beeroness says
I love squash AND brown butter. So lovely of you to put them together for me!
looks simple & ahhhhmazing!
So many great recipes! I just tried my first buttercup squash this week, it was delicious (but a lot of winter squashes taste the same to me!)
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.
Courtney Rae Jones says
Oh dear, what a list! I don't know what to make first! I am intrigued by the cranberry chipotle ketchup!
I am eagerly awaiting cranberry season so I can make that one again! 😀
I love Acorn squash - well really squash of any variety! Thanks for the recipe!
Brenda Williams says
Never met a squash I didn't like...LOL Winter or summer squash is wonderful. I love mixing squash with diced canned tomatoes.
That would definitely be a nice, easy side dish!
Jennifer The Quirky Momma says
I adore all squash! I'm trying to find a preparation that my family will enjoy as much as I do, so I'm giving yours a try!
Have you tried making butternut squash fries? That's a good way to entice picky eaters to eat squash!
[email protected] 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.
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. 🙂
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.
I have seen some ca-raaazy squashes since moving down here. I never saw so many kinds in Wisconsin!