Carbohydrates: Oven Roasted Hokkaido Squash with Potatoes

Oven Roasted Hokkaido Squash with PotatoesThis recipe makes a tasty side dish or, if combined with our FCD Tzatziki sauce, a satisfying low-cost main dish. The Hokkaido squash is easy to prepare as the peel is edible.

Serves: 4
about 50 minutes

1 medium Hokkaido squash, seeds removed, cut into wedges
3 large organic potatoes, washed, cut into wedges
¼ cup olive oil
1.5 tsp salt
½ tsp pepper
½ tsp paprika
2 tbsp gomashio (toasted sesame salt)
Parchment paper

How to:

  1. Preheat oven at 400° F.
  2. In a small bowl, mix together olive oil, salt, pepper, and paprika.
  3. Line baking sheet with parchment paper.
  4. Place squash on one half of the baking sheet and the potatoes on the other.
  5. Brush the olive spice-oil mixture onto the squash and potato wedges.
  6. Sprinkle the gomashio over the squash.
  7. Bake at 400° F for about 30 – 40 minutes or until squash and potatoes are golden brown.

Add 3 minced garlic cloves to the spice-oil mixture.

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