Oven Roasted Hokkaido Squash Food

EASY OVEN-ROASTED DELICATA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
• Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.

ROASTED SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
• Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

OVEN-ROASTED HOKKAIDO SQUASH

Steps:

• Wash the squash, remove the seeds and cut into u-shaped pieces (the peel of this squash is edible). Place them on a paper-lined baking tray.
• Peel the garlic, press it into a small bowl and mix with the oil. Season with salt and pepper.
• Brush the pieces of squash with the marinade. Sprinkle with gomashio.
• Bake at 200° C in the preheated oven for about 20-25 minutes .

ROASTED ORANGE HOKKAIDO SQUASH

Steps:

• Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
• Cut the quarters into thick slices.
• Arrange the slices in one layer on a baking try, drizzle with olive oil and sprinkle with sea salt and cayenne pepper. Toss (with hands) to coat each slice with oil, salt and cayenne pepper. Add torn rosemary sprigs.
• Roast the slices in the oven at 200°C for 20 to 30 minutes, flipping them midway during baking, until they're cooked through and golden.
• Serve as a side dish to meat roasts.

OVEN-ROASTED SQUASH WITH GARLIC & PARSLEY

Steps:

• Preheat oven to 375'F.
• Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
• Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
• Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
• Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).

CREAMY HOKKAIDO SQUASH PASTA SAUCE

Steps:

• Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
• In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes).
• Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
• Serve with pasta of your choice.