Roasted orange Hokkaido squash Recipe
The squash becomes tender and sweeter when roasted like this and is a delicious side for meat.
Ingredients
- 1200 g pumpkin, (1 orange Hokkaido squash)
- 4-5 tbs olive oil
- 1 tbs coarse sea salt
- 1 tbs cayenne pepper powder
- 4-5 sprigs fresh rosemary
Directions
1.
Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
2.
Cut the quarters into thick slices.
3.
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.
4.
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.
5.
Serve as a side dish to meat roasts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 143 | 70% |
| Total Fat 16.19g | 20% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1749mg | 73% |
| Potassium 777mg | 22% |
| Total Carbs 16.78g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.99g | 2% |
| Protein 2.44g | 4% |
