Amber Cup Squash

Doesn’t this look like a pumpkin?  Amazingly this Amber Cup or Ambercup squash is only about six inches across, easy to prepare and tastes oh so delicious!

This squash is related to the Buttercup variety and can be baked, steamed  just like it’s cousin the Kabocha!  So that means it’s perfect for bento application.   It’s very sweet and it’s bright orange flesh adds spectacular color and intererst to our autumn themed bento box lunches!

With a sharp knife cut in half.

With a spoon clean out the seeds and threads.  You can roast the seeds too,  just like you’d do with pumpkin!

Slice into even pieces and bake at 350 degrees for about 20-30 minutes.  Testing with a toothpick for the right amount of tenderness.

Bag the  cooked slices and freeze for your “bento-stash”.  Keen eyes ( that can read Japanese ) will notice that I mixed the date and descriptions in the opposite spaces!  :)

I can eat this very sweet squash plain or with a brush of butter, salt and pepper!   Some online recipes say to skin before cooking, but like  kabocha,  the skin very soft and edible.  Not a problem at all!

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