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Baked Hokkaido pumpkin

Baked Hokkaido pumpkin

Baked Hokkaido pumpkin is one of my favorite dinner-saving recipes. First of all, it's very good, fast to prepare and versatile: I prepare it preferably with hokkaido pumpkin, Mantovana or Delica, because they are firmer and drier and have a sweet taste similar to chestnuts. The same taste that give life to PUMPKIN DUMPLINGS amazing. Then I use mountain red potatoes, and also sweet potatoes that I really like but that you can not put. As you can see in the VIDEO RECIPE STEP BY STEP on my YouTube channel, this recipe is prepared in 10 minutes and looks really appetizing. If you love pumpkin, will become one of your favorite recipes.

Rosemary, chilli and cinnamon give baked Hokkaido pumpkin a mix of wonderful sweet and savory taste, exalted then by honey. It is a vegetarian recipe that you can serve as an appetizer, side dish for meat or fish but also as a single dish. In this case I suggest, if you're not vegan, to add a few cubes of cheese: the gorgonzola, sweet or spicy, it's the best choice, but even the taleggio matches perfectly.

Remember that the very thin peel and seeds of hokkaido pumpkin are edible, as I explain to you in the VIDEO. Read my article on the PUMPKIN IN THE KITCHEN to learn how to always choose the right pumpkin for your dishes and try many DESSERT RECIPES or Salted with pumpkin. As the PUMPKIN CRÈME BRULEE TART, the TIRAMISU’ PUMPKIN or the PUMPKIN AND ALMOND CAKE WITHOUT BUTTER.

At this point, i recommend you corree to buy the pumpkin, because you have time to try this recipe for dinner. Have a good day!

BAKED HOKKAIDO PUMPKIN

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • a Hokkaido-type pumpkin, Delica or Mantovana
  • 2 potatoes (even sweet potatoes)
  • 4 cloves of garlic
  • Fresh Rosemary, to taste
  • Salt, to taste
  • pepper or chilli, to taste
  • cinnamon, to taste
  • miele millefiori, to taste
  • a handful of nuts
  • sweet or spicy gorgonzola or another soft cheese

PROCEEDINGS

Baked Hokkaido pumpkin is very easy to prepare. If you don't find hokkaido pumpkin, you can choose a Delica or a Mantovana, as I explain to you in the VIDEO RECIPE, because they are drier pumpkins and with a nice sweet chestnut taste.

Baked Hokkaido pumpkin

Remember that hokkaido pumpkin peel and seeds are edible: the peel can be fried and the seeds toasted in the oven with salt until for a tasty aperitif. Wash pumpkin and potatoes well, Cut the pumpkin in half and slice it about two centimeters thick.

Baked Hokkaido pumpkin

Cut the potatoes into wedges. Line a baking sheet with parchment paper, grease it with extra virgin olive oil, sprinkle it with a little’ salt and arrange the pumpkin and potatoes. Add the garlic cloves in the shirt, slightly crushed with the back of the knife. Sprinkle pumpkin and potatoes with extra virgin olive oil, Salt, pepper or chilli powder and cinnamon. Then add the rosemary.

Preheat the oven to 200 degrees static and cook the Hokkaido pumpkin with potatoes for 30 minutes or until the vegetables are tender and golden, with a caramelized crust. Serve the baked Hokkaido pumpkin after spraying the vegetables with a drizzle of honey. If you like, and I assure you that the pairing is perfect, you can add pieces of sweet or spicy Dop gorgonzola or dop taleggio. Bon appétit!

Baked Hokkaido pumpkin

Baked Hokkaido pumpkinBaked Hokkaido pumpkinBaked Hokkaido pumpkin
Baked Hokkaido pumpkinBaked Hokkaido pumpkinBaked Hokkaido pumpkin

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