Roasted hubbard squash in an oval blue bowl.
Plant-based, Sides

Picante hubbard squash

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Roasted hubbard squash with red pepper flakes makes a great side dish for many savory wintery meals. I learned to make this tasty side dish while living in Italy. They called it picante zucca, which translates to spicy squash. Hubbard squash is quite a large squash, almost like a pumpkin. It has a delicate almost sweet flavor and is especially good roasted.

Roasted hubbard squash with red chili peppers.
Roasted hubbard squash with red chili peppers.

You can cook almost any kind of squash this way. The flavors used here in this cooking technique are common to the Mediterranean diet. You’ll find hubbard squash often found already cut and wrapped in portions in your produce department. It has a beautiful orange colored flesh and pairs well with many of your favorite winter meals. Best of all – it’s easy to make and it’s very good for you.

Winter squash just may help you fight off a cold or flu. It is high in anti-inflammatory nutrients such as beta-carotene and omega 3s.

Squash is good for you too!
Squash is good for you too!

Serves 4-6

Ingredients

1.75 – 2 lbs hubbard squash
2-3 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper
Red pepper flakes

Method

Move the oven rack to the lower – mid ¾ of the oven. Preheat the oven to 400 F. Cut the squash into sections lengthwise and cut off the skins. Then cut the pieces into roughly 1 inch cubes.

Cutting the squash up.
Cutting the squash up.

Add the squash to a large bowl. Add the olive oil and toss. Add 1 – 2 pinches of sea salt, freshly ground black pepper and red pepper flakes. (Go easy on the red pepper flakes. Their oils are released in the oven and the heat intensifies. You want just a hint of spice.)

Seasoned and ready for the oven.
Seasoned and ready for the oven.

Transfer the squash to a large baking sheet. Roast the squash in the oven for about 20 minutes or until fork tender (not mushy). After the first 8 minutes, lower the heat to 375 F and turn the squash over. Serve hot.

Picante hubbard squash

Roasted hubbard squash with red pepper flakes makes a great side dish for many savory wintery meals.

  • 1.75-2 lbs hubbard squash (peeled and cut into 1 inch cubes)
  • 2-3 tbsp extra virgin olive oil
  • 1-2 pinches sea salt
  • 1-2 pinches freshly ground black pepper
  • 1-2 pinches red chili flakes
  1. Move the oven rack to the lower – mid ¾ of the oven. Preheat the oven to 400 F. Cut the squash into sections lengthwise and cut off the skins. Then cut the pieces into roughly 1 inch cubes. Add the squash to a large bowl. Add the olive oil and toss. Add 1 – 2 pinches of sea salt, freshly ground black pepper and red pepper flakes. (Go easy on the red pepper flakes. Their oils are released in the oven and the heat intensifies. You want just a hint of spice.) Transfer the squash to a large baking sheet. Roast the squash in the oven for about 20 minutes or until fork tender (not mushy). After the first 8 minutes, lower the heat to 375 F and turn the squash over. Serve hot.

 

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