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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1 medium ambercup squash |
2 tablespoons olive oil |
sea salt (to taste) |
fresh ground black pepper (to taste) |
Directions:
1. Preheat oven to 350*F.
2. Wash outside of squash. Cut in half and scoop seeds out.
3. Cut in 1-2 slices so you end up with crescent shaped pieces.
4. Place the squash in a bowl and toss with the oil.
5. Line 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.
6. Bake for 40 minutes, or until a fork easily pierces the flesh. Serve. The skin of the squash can be eaten.
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