Sweet-and-sour Hokkaido squash with red onion and sage
In short: Hokkaido squash roasted with the skin on, then left in a sweet-and-sour mix of red onion, cider vinegar and sage. Make it the evening before: it tastes better the next day.
Serves: 4. 70 minutes.
Zucca Hokkaido, Cipolla rossa, Salvia
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Frequently asked questions
Can I prepare it ahead?
Partly: you can chop vegetables and pre-cook grains or pulses, then finish the dish just before serving. Keep it in the fridge and eat within a day or two.
Can I swap an ingredient?
Yes, pick a similar seasonal product (for example another vegetable from the same family) and check cooking times, which may change.
Updated on 25 October 2026