hokkaido is so versatile … it blends well with coconut (see my hokkaido curry recipe) and is a delight roasted too. a quickish and easy recipe!
roasted hokkaido with chili and lime
all you need is half a hokkaido, deseeded and cut into pieces (about half a finger long and thick). place them in an ovenproof dish and cover them in a dressing made of lime juice (about 2 tablespoons), melted coconut oil (about 2 tablespoons … but you can substitue any other oil as well, though a mild oil would be best, i.e. a nut-oil. olive oil does jar a bit with the other flavours here, so i would not recommend that), maple sirup or runny honey (about 1-2 teaspoons), a chopped deseeded fresh chili, one chopped clove of garlic, a couple of pinches of fleur de sel and a couple of pinches of chili flakes.
mix the hokkaido well with the dressing and put in the oven or under the grill at a medium heat for about 30-45 minutes – the hokkaido should be soft and slightly browned. stir occasionally! for garnish sprinkle some chopped coriander leaves on top (or basil, which i did as i had run out of coriander).
serve with a side of mixed lettuce and you have a wonderful vegan (if you use maple syrup) or vegetarian (if you use honey) meal! it partners perfectly with a glass of sauvignon blanc or riesling.