ambercup squash

In ingredient on November 26, 2010 at 10:59 pm

if you ever see one of these beauties at at farmer’s market, pick it up!

this is an ambercup squash, i was informed, and the nice farmer’s market lady told me to cut it in half, scoop out the seeds, dab some butter and brown sugar in the cavity, and microwave in a covered container with half an inch or so of water in it for 12 minutes.

well, while that sounds all well and good, i don’t like sweet vegetables, as i’ve said before, so i did it differently.

(that’s all scooped out…)

instead of butter and brown sugar, i used olive oil, dried onion flakes, thyme, salt and pepper.

i baked them, covered with foil, for about 30 minutes in a 425 degree oven. the time will differ based on how thick the inside of your squash is, so gently stick it with a knife to see how soft it is.

since i chronically undercook squash, i cooked it to the point where i would have said it was done… then i stuffed my ambercup cups with trader joes pilaf:

and put them back in the oven – uncovered this time – for another 10 minutes to heat the pilaf through.

i served with a goat cheese salad for a complete, healthy and seasonal vegetarian dinner.


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