Oven baked hokkaido squash recipe
Oven Baked Hokkaido Squash recipe
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Ingredients
| 1 | squash (Hokkaido 1.2 kg) |
| 3 clove(s) | garlic, minced |
| 150 ml | olive oil |
| 3 tsp | cumin |
| 2 tsp | paprika powder |
| 2 tsp | dried marjoram |
| 1 tbsp | curry paste |
| salt and pepper | |
| olive oil | |
| 200 g | yoghurt |
| 2 sprig(s) | mint, chopped leaves |
Instructions
Wash the squash, remove the seeds and cut the squash into u-shaped pieces (the peel of Hokkaido squash is edible). In a small bowl combine the olive oil with garlic, cumin, paprika, marjoram, salt, pepper and the curry paste. Mix well! Brush the squash pieces with the marinade and take care they are well coated.
Place the pieces onto a well greased baking tray and bake in the preheated oven at 200°C for about 25 minutes.
Combine the yoghurt with the mint and a spoonful of olive oil and season to taste with salt and pepper.
Serve the baked Hokkaido squash with the yoghurt dip.
Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Oven baked hokkaido squash recipe
Recipe type: xarchivex
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