Roast Squash with Nutmeg: The Simplest Autumn Side Dish

Roast squash with nutmeg has to be the easiest side dish autumn has to offer: cut the squash into wedges, season with olive oil and freshly grated nutmeg, then 35 minutes in the oven and you're done. All told, you'll spend under 15 minutes in the kitchen.

October is when Hokkaido and butternut squash pile up at the farmers' market, and that's exactly when their flesh is at its sweetest. With Hokkaido, you can even eat the skin – it saves you a job and gives the wedges a lovely crisp edge.

Ingredients

Serves 4:

• 1 Hokkaido squash (about 1kg)
• 3 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper, freshly ground
• ½ nutmeg, freshly grated
• 2 sprigs rosemary
• 1 tsp maple syrup
• 2 tbsp pumpkin seeds

Method

1. Preheat the oven to 200°C (180°C fan/Gas 6) and line a baking tray with baking paper.
2. Wash the squash, halve it and scoop out the seeds with a spoon. Cut each half into wedges about 2cm wide – the Damascus knife glides straight through the firm skin, no need to force it.
3. Toss the wedges in a large bowl with the olive oil, salt, pepper and maple syrup until everything is evenly coated and glossy.
4. Spread the wedges out on the tray with a little space between them and tuck the rosemary sprigs in among them. If they're too crowded, they'll steam rather than roast.
5. Roast for 30–35 minutes, until the edges turn golden brown, turning the wedges once halfway through.
6. Finish by grating the nutmeg freshly over the hot squash – the nutmeg grinder gives you just the amount you need, no more.
7. Toast the pumpkin seeds briefly in a dry frying pan, scatter them over the top and serve the squash warm.

kjøk tip

Nutmeg only really releases its aroma once it's grated, which is why it goes over the finished squash right at the end rather than into the oil beforehand. A single nutmeg will see you through several months if you keep it dry and well sealed in your spice grinder – damp is the only real enemy a grinder has. Once you've finished cutting the squash, it's best to wash your knife by hand straightaway and dry it at once; the dishwasher wears down the blade and handle over time. And when the blade stops gliding through the skin on its own, it's time for a sharpen.

FAQs

Do I need to peel the squash first?

Not with Hokkaido – its skin softens in the oven, so you can happily eat it. With butternut squash or ordinary pumpkin, though, peel first, as their skins stay tough even once roasted.

How much nutmeg should I use?

Work on roughly half a nutmeg per 1kg of squash. Nutmeg shouldn't mask the squash's flavour, just round off its sweetness. Grate a little on first, then taste and add more if you like.

Can I prepare roast squash ahead of time?

You can cut the wedges in the morning and keep them covered in the fridge. It tastes best fresh from the oven, but it will keep for two days and crisps up again nicely if you pop it back in the oven.