Oven Roasted Hokkaido Squash Recipes

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.

OVEN ROASTED SQUASH RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Clean squash and then slice lengthwise to uniform thickness, about 1/4 of an inch. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Place in oven and cook until tender, about 15 minutes.
• Remove from oven and serve warm.

ROASTED PUMPKIN RECIPE (SPICY WEDGES)

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Cut pumpkin: Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. However, if you use butternut squash or other kinds of pumpkin, you will have to peel those. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish if you are baking them directly.
• Spice mixture: In a small bowl, mix the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.
• Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
• Roast for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
• Yogurt tahini dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
• Serve hot with yogurt tahini dip or as a side dish.

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 SQUASH SEEDS (WITH VARIATIONS) RECIPE

Steps:

• Gather the ingredients.
• Cut the squash in half lengthwise. Gather seeds from squash, separating them from the stringy flesh, and place them in a colander . Rinse the seeds thoroughly in a colander and pick away any excess squash flesh still clinging to the seeds.
• Once clean, spread the seeds out in an even layer on a clean kitchen towel or paper towels and allow them to dry. Seeds can be patted dry, but they roast much better when they are completely dry. This is a good step to reach before you continue to prepare the main flesh of your squash in whatever recipe you prefer. The seeds can be allowed to dry for 30 minutes to several hours before you go on to the roasting step.
• Position a rack in the center of the oven and heat to 275 F. Toss the dry squash seeds with salt and butter and place in a single layer onto a baking sheet lined with aluminum foil or parchment paper . Place in the oven and bake until the seeds begin to turn golden, 15 to 20 minutes.
• When you remove them from the oven, agitate the pan a bit to loosen them. Allow them to cool for 5 to 10 minutes before serving as they will become crisper as they cool.

EASY KETO OVEN-BAKED PUMPKIN

Steps:

• Preheat your oven to 350°F/180°C.
• Wash your pumpkin and cut it in half. Scrape out the pumpkin seeds with a spoon and cut the pumpkin into wedges that are approx. 1" (2.5cm) thick. Place the wedges on a baking tray lined with baking paper. ☝︎ Red kuri squash, or orange Hokkaido pumpkin, is the preferred choice for this recipe, as you don't need to peel it and it's lower in carbs than most other kinds of squash. You can use butternut squash or other kinds of squash too, just keep in mind that you need to peel them before continuing to the next step and that you'll end up with a higher carb count.
• If necessary, melt the coconut oil in your microwave or on your stove. Brush both sides of the pumpkin wedges with the coconut oil. Sprinkle a bit of salt and/or other spices of your choice over your wedges and place the baking tray in your oven.
• Bake the pumpkin wedges for about 30 minutes in your preheated oven.
• Storage:
• These keto oven-roasted pumpkin wedges taste best when they're fresh, but you can also keep them in an air-tight container in your fridge and store them for up to 3 days.

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.