Oven Roasted Hokkaido Squash
Experience the cozy flavors of autumn with our Oven Roasted Hokkaido Squash recipe, a delightfully simple yet gourmet side dish that's full of earthy sweetness and savory seasonings. This recipe showcases the naturally rich and creamy texture of Hokkaido squash, enhanced with olive oil, garlic powder, paprika, and a sprinkle of fresh thyme for a fragrant, herbaceous kick. The best part? The squash's edible skin crisps up beautifully in the oven, making prep a breeze. For an extra touch of indulgence, optional Parmesan cheese adds a subtle, nutty finish. Ready in just under an hour, this easy-to-follow recipe results in perfectly caramelized, fork-tender wedges or cubes of squash that make a stunning addition to any dinner table. Perfect for weeknight meals or as a Thanksgiving side, this roasted squash recipe is as versatile as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole Hokkaido squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 1 tablespoons Thyme (fresh, chopped)
- 2 tablespoons Parmesan cheese (optional, grated)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thoroughly wash the Hokkaido squash to remove any dirt, as the skin is edible. Pat it dry with a kitchen towel.
Using a sharp knife, slice the squash in half and scoop out the seeds and stringy pulp using a spoon.
Cut the squash into evenly sized wedges or cubes, about 1-inch thick, for even roasting.
In a large mixing bowl, combine the olive oil, salt, black pepper, garlic powder, paprika, and half of the chopped thyme. Mix well to create the seasoning blend.
Add the squash pieces into the bowl and toss them until they are evenly coated with the seasoning.
Spread the seasoned squash pieces in a single layer on the prepared baking sheet, leaving space between them to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, flipping the squash halfway through cooking for even browning. The squash is done when it is fork-tender and lightly caramelized around the edges.
Optional: In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the squash for a cheesy finish.
Remove the squash from the oven and sprinkle with the remaining fresh thyme for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
