Tuesday, 10 December 2013

Roasted Hokkaido Wedges

Pure clear orange, brilliant and bursting with vibrant tones. When you cut into it you'll find lighter, slightly yellow flesh, filled with the typical seeds. Let me introduce you to Hokkaido Squash, also known as Red Kuri Squash it's a typical winter squash with a nutty-slightly sweet flesh, perfect as a regular soup or to enrich casseroles, stews or even cakes and pies.

As I opt for salad for dinner during the week I always look for some nice seasonal add-ins to create an interesting meal. And there is hardly anything better than roasted hokkaido squash in the moment: it doesn't only adds the complementary colour of orange to the pale green - it's also a perfect low calorie vitamin source! (to be honest, I totally feel bombed with bacterias in the moment as everyone is coughing around me...)

And once again it's a recipe as easy as 1-2-3! Roast it on a sunday afternoon and you'll be left with a take-out-of-the-fridge topping for salad, bread or even just plain maybe with a drizzle of olive oil and some feta cheese - delicious (and so good for you)!

I'm currently munchin on some of this goodie, to keep me going through all the studying that needs to be done, so this post's quite short - sorry for that, but be prepared for some interesting long(er) posts during the holidays (taking place in two weeks)!

- all lined up, drizzled in oil and herbs, ready to be roasted -

Roasted Hokkaido Squash Wedges
- 1 Hokkaido/Red Kuri Squash
- 3 Tbsp Olive Oil
- optional: salt, pepper and herbs like rosemary or thyme for increased flavour

1. Preheat your oven to 225°C/430°F. Wash your squash and cut it in half. Scoop out the seeds - you might consider keeping them for later roasting. Cut the two halves in 4-5 Wedges each.
2. Line a baking sheet with aluminium foil, lay the wedges on the sheet. Drizzle with the olive oil and sprinkle salt and pepper on top. Optionally garnish with some fresh or dried herbs to your liking - I used some fresh rosemary.
3. Roast in the oven for 20-25 minutes until fork tender. Either serve the wedges right away with some feta cheese or let cool completely and serve in an airtight container for up to a week in the fridge. Enjoy!


  1. Hey Sabrina,
    nachdem ich deinen Kommentar auf meinem bescheidenen Blog geehen habe, musste ich natürlich auch bei dir vorbei schauen - und ich bin hin und weg von deinen tollen Bildern! Ich komme jetzt sicher häufiger vorbei ;-)
    Viele liebe Grüße sendet

    1. Hey Sarah,
      vielen lieben Dank für deinen Besuch hier auf meinem kleinen Blog und danke für die lieben Worte! Ich freu' mich, dass dir die Bilder gefallen!
      Liebe Grüße und noch ein schönes Wochenende!