Practical Hokkaido Pumpkin in the Oven – The Bomb of Flavor

Hello Dear Friends,

It would be a lie if I say that the variety of zucchini, which emerged with the spread of producers in recent years, did not make winter children happy like us :) In fact, spaghetti squash and butternut squash varieties that we see and envy on foreign sites are also available in the markets. I had prepared recipes with these zucchini before the gallbladder surgery, and I was even going to devote this week to these recipes, but there was no opportunity. Now, I wanted to share the simplest method for those who are thinking about how to cook this zucchini while sitting at the computer for a short time. This is baking.

Season and bake however you want to season. Consume it as it is with its wonderful taste, reminiscent of chestnuts, or use it in soup, pasta sauce or coffee, cookies and cakes.

Zucchini skins are also cooked so well that you can eat them with their skin or use them in sauces. It also adds a very dense and nice consistency to anything you add.

Love…

Practical Hokkaido Squash in the Oven – Ingredients for the Flavor Bomb Recipe

• 1 hokkaido squash
• salt
• black pepper
• olive oil

Practical Hokkaido Pumpkin in the Oven – How to Make a Flavor Bomb Recipe?

1. Wash the squash thoroughly. Cut off the top and cut it in half.
2. Slice the zucchini you have cleaned inside and put it on a baking tray with greaseproof paper.
3. Drizzle with salt, pepper, olive oil and bake both sides for 190 minutes in a preheated oven at 15 degrees.
4. Serve it warm or hot, or chill it and use it in the recipes you want.