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Baked Hokkaido Pumpkin

    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.

    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.

    Hokkaido Pumpkin - halved

    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.

    Hokkaido Pumpkin - sliced

    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.

    Baked Hokkaido Pumpkin - ready for oven

    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.

    Baked Hokkaido

    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.


    Baked Hokkaido Pumpkin

    Yield: 1
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour

    When in season, the baked Hokkaido pumpkin is the perfect side dish. We like to use it as a side for different steaks and even fish. You can also bake it and then use it in a Hokkaido cream soup.


    • 1 sliced Hokkaido Pumpkin
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • rosemary
    • 2 tbsp olive oil


    1. Wash and cut the pumpkin in half.
    2. Remove the soft pulp with the seeds and cut the pumpkin in slices.
    3. Place in a tray on a baking sheet and add salt, pepper, rosemary and olive oil.
    4. Bake for 50 minutes at 200 degrees C.
    5. Enjoy!
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving:Calories: 74Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 292mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

    2 thoughts on “Baked Hokkaido Pumpkin”

    1. Pingback: Roasted Pumpkin Seeds - Basil Bunch

    2. Pingback: Hokkaido Pumpkin Soup - Basil Bunch

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