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Side dishes

Roasted Hokkaido squash with garlic and thyme

Skin-on Hokkaido squash roasted with olive oil, garlic, and thyme until golden in 30–35 minutes. Serves 4 as a side or light dinner.

Slovak cuisine · Vegetarian · Vegan · Gluten-free · Translated from Slovak ·

Roasted Hokkaido squash with garlic and thymeSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
35 min
Total time
45 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Roasted Hokkaido squash with garlic and thyme is a simple fall side dish made on one baking sheet: squash wedges roast with olive oil, garlic, and thyme until tender and golden around the edges. Hokkaido, a type of winter squash, does not need peeling—the skin softens during roasting and is edible.

Serve it with roasted meat or as a light vegetarian dinner.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Preheat the oven

    Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.

  2. Prepare the squash

    Wash the squash, cut it in half, and scoop out the seeds and stringy center with a spoon. Leave the skin on. Cut the squash into wedges about 2 cm thick.

  3. Season

    Place the wedges in a bowl, drizzle with olive oil, and season with salt and black pepper. Add the chili and the leaves from two sprigs of thyme, then toss to coat the squash on all sides. Arrange in a single layer on the prepared baking sheet, placing the unpeeled garlic cloves and remaining thyme sprigs between the wedges.

  4. Roast

    Roast for 30 to 35 minutes at 200 °C (400 °F), turning the wedges halfway through. The squash is done when it is easily pierced with a knife and golden brown around the edges.

  5. Serve

    Squeeze the roasted garlic out of its skins and spread it over the squash. Serve warm as a side dish with meat or as a light dinner.

Tip: Choose a heavy squash with matte skin and a dry, woody stem—these are signs of ripeness and a sweeter flavor when roasted. Scrub the skin thoroughly with a brush before cutting, since you will be eating it.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
184 kcal
Protein
2.8 g
Carbohydrates
24 g
of which sugars
5.6 g
Fat
11 g
of which saturates
1.5 g
Fiber
4.1 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečená tekvica hokkaido s cesnakom a tymiánom

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