Picante hubbard squash - zucca
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Roasted hubbard squash with red pepper flakes makes a great side dish for many savory wintery meals.
Course: Side
Cuisine: Holiday favorites, Italian
Servings: 4 people
Author: Michelle Barsness
  • 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.