Roast Hokkaido (Red Kuri) "spareribs"
From hollyeats 12 years ago
- 40 min. to make
- Serves 2-4
This vegetarian version of roast ribs is simply delicious. It's as filling as meat, much cheaper, healthy and savory. Add a simple side dish and a salad for good value and good nutrition as well as excellent flavor. Read more Or use it as a vegetable but be forewarned, it's filling! See less
Ingredients
- 1 medium-sized Hokkaido, aka Red Kuri (because Hokkaido has an edible rind, unlike most sweet winter squash) shopping list
- 2 TBS olive oil shopping list
- Fresh-ground black pepper and sea salt to taste shopping list
- About 1 tsp. dried herbes de provence mixture shopping list
- (1 TBS melted butter-- optional) shopping list
How to make it
- Preheat oven to 220° C, 425°F.
- Wash the Hokkaido, cut in half and scoop out seeds and soft tissue.
- Slice Hokkaido into slices about 1" thick at widest point.
- Pour the olive oil into a shallow baking pan.
- Lay the squash into the pan in even rows.
- Sprinkle with S&P and Herbes de Provence.
- Bake 15 minutes.
- Remove from oven, turn slices, and drizzle the 1 TBS butter over, if using.
- Bake 10 minutes more or until slices are nicely browned at both ends and can be easily pierced with a fork.
- Serve hot or at room temperature.
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