Hokkaido squash has become one of my favorite winter squashes. The skin is thin enough to leave on, the flesh is naturally sweet, and when it's cooked until deeply browned, it develops a wonderful caramelized flavor.
For this recipe, I prefer pan roasting the squash. It takes a little more attention than roasting it in the oven, but the direct contact with the pan gives the edges a beautiful, deep caramelization while the inside becomes tender.
I keep the seasoning simple with olive oil, salt, pepper, and a little chili. But this is one of those recipes you can easily adapt to whatever you're serving. Try cumin with a Middle Eastern-inspired meal, paprika for something earthy and smoky, or a little smoked paprika for more depth. A pinch of cinnamon can also be lovely with a dish that leans sweet or warm and spiced.
If you're short on time, I've included oven-roasting directions too. The oven is faster and requires less attention, although I find the stovetop method gives you the best browning.
The squash is especially good alongside something delicate, like my Baked Salmon with Creamy Dijon Sauce. Its sweetness and caramelized edges make a nice contrast to the creamy sauce.
Pan-Roasted Hokkaido Squash with Chili
Ingredients
- ½ –1 small Hokkaido squash depending on size
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon salt or to taste
- Freshly ground black pepper
- A small pinch of chili powder
Instructions
Prepare the squash
- Cut the squash in half and scoop out the seeds. Leave the skin on and cut the squash into ½–¾-inch wedges.
Season
- Place the squash in a bowl and toss with olive oil, salt, black pepper, and chili powder.
Pan roast
- Heat a large skillet over medium heat. Arrange the squash in a single layer, working in batches if necessary, so the pieces aren't crowded.
- Cook for 5–7 minutes without moving the squash too much, allowing the cut sides to develop a deep golden-brown crust. Turn the pieces and continue cooking for another 5–7 minutes.
- Continue turning occasionally until the squash is deeply caramelized and tender when pierced with a fork, about 20–25 minutes total. If the squash is browning too quickly before becoming tender, reduce the heat and add a tablespoon of water to the pan. Cover briefly, then uncover and continue cooking until caramelized.
- Serve warm.
Oven-Roasted Method
- Preheat the oven to 425°F.
- Arrange the seasoned squash in a single layer on a parchment-lined baking sheet, leaving a little space between the pieces.
- Roast for 20–25 minutes, turning once halfway through, until tender and browned around the edges.
Notes
Nutrition
You may also like:
Lemon & Vegetable Couscous
Smoked Carrots with Whipped Ricotta
Roasted Eggplant, Burrata & Spicy Tomato-Date Jam
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