Roasted Orange Hokkaido Squash Recipes

ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
• Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.

ROASTED SQUASH PUREE

Steps:

• Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
• Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.

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 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 .