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Amber Cup Squash ??? Recipe

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  • Amber Cup Squash ??? Recipe

    So I love this time of year and the variety of squash.... Today I picked up an Amber Cup Squash.
    Says on the label: Very sweet with golden orange meat. Fine grained. Great stuffed or baked.

    I was thinking of stuffing it. Anyone have a recipe or ideas to share?

    Thanks, Ang

  • #2
    I just baked on tonight. I eat them once a every few days. They are VERY sweet. For me, so sweet that they don't need any butter or even salt. I just roast halves at 375 for 50-60 mins.

    I saw a stuffing for an acorn squash that might work for a smaller Amber Cup:

    Bake halved/seeded squash in 375 degree oven for about 30 mins or until skin can be pierced with fork.
    While baking, brown sausage of choice with some onion and garlic
    Remove squash from oven and spoon out meat; careful to leave shell intact
    Spoon squash 'meat' into skillet with sausage and mix
    Spoon mixture back into squash shells (filling them)
    Make depression in center of squash mixture with back of spoon
    Crack egg into depression
    Bake for another 10-15 mins in oven until egg is set

    if you do it, let me know how it is! More of a breakfast idea, but I think it sounds good. The size of my amber cup wouldn't work; too big. I do have a small carnival squash I'm going to use for this over the weekend.
    Age 48
    Start date: 7-5-12
    GOAL: to live to be a healthy and active 100

    "In health there is freedom. Health is the first of all liberties."
    Henri Frederic Amiel


    • #3
      Wow, that sounds awesome!big fan of anything involving a cracked egg on top.


      • #4
        Thanks. The squash I had was fairly good size, and hubby doesn't care for soft set eggs so I adapted what you listed.
        Cut off the top of squash and remove the seeds.
        Bake the squash for about 45 minutes.
        While baking, brown about a pound of bulk italian sausage (caribou with some pork),
        with a large sweet onion and half a bunch of celery diced.
        Chop a honey crisp apple and some walnuts and set aside.
        Remove squash from oven and scoop out the flesh, cut portions that aren't fully cooked into chunks.
        Mix everything together and put back in oven for another 25 minutes.

        It was pretty good, although putting it back in the shell for the extra baking time didn't really add anything, nor did it all fit.
        I put the balance in a casserole dish, and it would have been simpler to do that with all of it.