Oven baked hokkaido squash recipe
Oven Baked Hokkaido Squash recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|1||squash (Hokkaido 1.2 kg)|
|3 clove(s)||garlic, minced|
|150 ml||olive oil|
|2 tsp||paprika powder|
|2 tsp||dried marjoram|
|1 tbsp||curry paste|
|salt and pepper|
|2 sprig(s)||mint, chopped leaves|
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.
ca. 25 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Oven baked hokkaido squash recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.