Recipe by Lalaloula
A great way to use hokkaido squash. It's super-easy to make and tastes very good.
Top Review by awalde
Squash is so yummy in this way.
I enjoyed it twice: as Oven Roasted Hokkaido Squash (#350530) with seame seed-salt mix instead of gomashio and as Roasted Pumpkin Seeds - Halloween Thanksgiving ( #261686) with olive oil instead of butter. I prepared both simultaneously for saving time and energy.
Both delicious! Thanks!
- 2 kg hokkaido squash (one medium-sized squash)
- 3 garlic cloves
- 29.58-44.37 ml sunflower oil (or any other oil you like)
- salt and pepper
- 19.71-24.64 ml gomashio (that's a mixture of finely ground toasted sesame and salt)
Directions See How It's Made
- 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 .