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Roast Ambercup Squash

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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.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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