The baked Hokkaido pumpkin with potatoes is a delicious side dish, perfect to accompany meat main courses, but if you add some sweet Gorgonzola as I did, or spicy Gorgonzola, or some cubes of Taleggio, feta, or dried fruit (walnuts are ideal), you can get a truly appetizing main course. To make this dish, I used the Hokkaido pumpkin that was gifted to me, but Mantovana or Delica pumpkins work just as well. Let’s head to the kitchen and prepare the baked Hokkaido pumpkin with potatoes together. I chose sage, rosemary, and garlic for seasoning. What would you use?
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 Hokkaido pumpkin
- 2 potatoes
- 2 cloves garlic
- 2 sprigs rosemary
- to taste salt
- to taste ground cinnamon
- 2 tablespoons acacia honey
- to taste walnuts
- 150 g sweet Gorgonzola
- 2 tablespoons extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Mat reusable parchment paper
Steps
Wash the pumpkin, peel it, cut it in half, remove the seeds, and slice it into pieces about an inch thick. Peel the potatoes and cut them into wedges. Line a baking tray with a reusable parchment paper mat or regular parchment paper and place the pumpkin and potatoes on top. Add the slightly crushed unpeeled garlic cloves, the two tablespoons of extra virgin olive oil, and season with salt. Add cinnamon to taste depending on your preference (you can omit it if you don’t like it) and finally, the rosemary sprigs. Bake the pumpkin in a preheated oven at 392 °F for thirty minutes or until the potatoes are cooked and soft. Before serving, add the Gorgonzola cubes, coarsely chopped walnuts, and drizzle with the two tablespoons of acacia honey.
