Pan-Roasted Hokkaido Squash with Chili

Course: Side Dish

Cuisine: American

Keyword: Hokkaido Squash, roasted squash

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 104kcal

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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

Spice Variations

Cumin: Use with Middle Eastern, Moroccan, or Mediterranean dishes.

Paprika: Adds a mild, earthy flavor and works well with beans, grains, and roasted vegetables.

Smoked paprika: Try when serving the squash with grilled or roasted foods.

Cinnamon: A small pinch works beautifully with sweeter or warmly spiced dishes.

Chili flakes: My favorite when serving the squash alongside mild dishes, especially creamy sauces or delicate fish.

Hokkaido squash has a thin, edible skin, so there is no need to peel it. The size of Hokkaido squash varies considerably, so use enough squash to provide roughly ½–¾ pound per person as a side dish.

Nutrition