The 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 the 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, pepper and cinnamon give baked Hokkaido pumpkin a wonderful sweet and salty taste mix, exalted then by honey. It is a vegetarian recipe that you can serve as Starter, side dish for meat or fish but also as a unic dishor. 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!
2 comments
I would like to try them all!!!!!
So do it! Mi fai felice. A warm greeting!