Hokkaido squash is my absolute favourite pumpkin, as you don't need to peel it and it tastes amazing. This recipe is very simple and no special skills are required to pimp up your veggies.
Preparation Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Servings: 4-6 people
Ingredients
1 Hokkaido squash
200 g feta cheese
1-2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika powder
2 tsp dried rosemary
salt
pepper
Method
1. Remove the seeds from the Hokkaido squash and cut it into wedges.
2. Put the squash wedges on a large baking tray and drizzle with olive oil. Add the spices and give it a good stir with your hands. Bake for 15 minutes.
3. Crumble the feta over the squash and bake for another 10 minutes.
Enjoy!
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Greek Style Baked Squash
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