It’s almost autumn and the little pumpkins are already at every corner. Hokkaido Pumpkin is also known as Red Kuri Squash. If you never tried this pumpkin, do it! If you’re just looking for a way to cook it, try our Baked Hokkaido pumpkin.
How to cut the Hokkaido Pumpkin
Before cutting the pumpkin, wash it very well. Cutting it is a problem I don’t really have with these types of pumpkins because their size is a lot smaller than other types of edible pumpkins. I cut the pumpkin in half and remove the seeds and the soft flesh from the middle. In theory, you could save the seeds, dry them and use them for a variety of dishes, but I can’t convince myself to separate them from the flesh and I always end up not saving the seeds.
After all the soft pulp is removed, I turn the halved pumpkin upside down, cut both ends and then slice it just how you would slice a watermelon. Use a big, sharp knife and push on the surface. Pretty easy, right? Now it’s ready for our Baked Hokkaido Pumpkin recipe.
How to bake it
Place the pumpkin slices in a tray, on a baking sheet. Drizzle a little olive oil, sprinkle some salt and pepper and add some fresh (or dried) rosemary.
Bake at 200 degrees for approximately 45 minutes, or until the slices turn golden brown.
If you want to serve them baked as a side dish, you need to bake them for 40-50 minutes. If you want them to turn them into soup, you will need to bake them just until soft.
Serve them with some sauce, just like potatoes. The consistency is very similar to that of sweet potato and the taste also, with a nice nutty flavor.
You don’t have to remove the orange skin, it is very thin, edible and makes the dish more colorful.
We ate half the pumpkin baked with garlic sauce, and from the other half, we made the next day a pumpkin soup. It is worth the trouble, trust me.
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!