For years I heard about the hokkaido pumkin/squash from my Danish friends, but I have not been able to locale it here in California. Well, now I learned that is the same as the red kuri squash, and I found this in my local Whole Foods Market.
I'm still on the quest to get my husband to love squash, so I had to find a way to make it, in a different way than I made other squash dishes. I actually thought that hokkaido/red kuri would be sweeter than it was, and sweet and mushy squashes will never persuade my husband, that winter squash is his thing. I really like winter squash, and I love having them as another option instead of potatoes. I like that squash is high in vitamin A, and has a good amount (1.8g/100g) of dietary fiber. (Potatoes have 2.4g/100g.)
So I needed to season it with some bold flavors. I stumbled upon a recipe from the Danish blog "loisogbearnaisen," baking the squash with red onions and carrots. It looked so so good, and adapted my version from this.
1 small or ½ medium red kuri squash/hokkaido pumpkin
1 red onion
2-3 tablespoons olive oil
½ teaspoon red pepper flakes
1-1½ teaspoons salt
1-2 sprigs rosemary
¼ cup pumpkin seeds
Preheat oven to 400°F (200℃). Halve the squash lengthwise, and scrape the seeds out.
Peel the squash with a vegetable peeler and cut into bite size cubes. Peel onion and carrots and cut them in bite sized chunks.
Place all the vegetables in an ovenproof baking dish. Toss with oil, salt, pepper, red pepper flakes. Sprinkle rosemary and pumpkin seeds. Roast until just tender with some bite to them, about 30 minutes.
Serve with any kind of meat, or eat it alone for a nice healthy lunch.