I can admit I had to google "varieties of squash" and the Ambercup looked like what I had sitting on my kitchen counter.
These were actually given to me by the Learning Garden Director at my daughter's school (have I already mentioned how much I love this school?)
Yes, they have a huge garden that is run by a parent volunteer and that has children in it at all times of the day. The kids are learning, planting, harvesting, weeding...whatever needs to be done to ensure their garden grows. And they absolutely love it!
So, when the Garden Director brings me a bag of squash and says "could you come up with something easy the kids can cook after they harvest the rest of the winter squash?"
YES!!! I'm ON IT!
easy.....I don't think it can get much easier than this recipe and still be this delicious.
Brown sugar and butter! easy.....
oven to 375
These were about the size of large grapefruits so this recipe may need to be adjusted based on what is sitting on your kitchen counter.
Also, this recipe is for a gob of children - please doctor it up as you see fit.
I think I am trying it again with homemade croutons and some crispy Pancetta...or maybe over some fresh pasta.....hmmmm.......
In a microwave safe bowl - put 2 tablespoons of butter, 1 1/2 tablespoons of brown sugar, 1/2 teaspoon salt and a couple turns of black pepper.
Microwave about 45 seconds - just until butter is melted - then whisk the mixture thoroughly.
Slice your squash in half.
Remove all seeds and pulp.
Cut a small disk from the back of the squash for stability.
Toss the little disk.
Place the squash in a baking dish.
Pour 1 1/2 cups of water into the bottom of this dish - Not into the center of the squash.
Pour the butter and sugar mixture around the edge of the squash - letting it run into the middle - until this mixture is all gone.
Cover tightly with foil.
Bake 40 to 50 minutes - depending on the size of your squash.
(these baked 40 minutes)
Remove from oven,
Let sit 5 minutes.
You see all that butter and sugar just marinating in there???
Using a fork scrape the flesh of the squash all around the inside until you are left with the shell - and what looks like a very pretty squashy bowl.
And that's it!
Just be careful to not puncture the sides if you want to serve in the actual shell.
Otherwise - taste for seasoning and add as needed...enjoy!