The oven-baked Hokkaido pumpkin is a quick and delicious way to cook this variety of pumpkin, resulting in a light and appealing side dish with just a few simple steps. Originally from Japan, the Hokkaido pumpkin has a sweet flavor reminiscent of chestnuts – often earning it the nickname “chestnut pumpkin” – and is known for its fully edible skin. In this recipe, it is baked in slices without peeling, saving both time and effort. Hokkaido pumpkin lends itself to many seasonings: oil, salt, and pepper are the basics, and if the pumpkin is well-matured, they may suffice. I chose to add a pinch of smoked paprika, which complements the pumpkin’s sweetness perfectly, but you can vary with rosemary, sage, fresh parsley added at the end of cooking, or even a dash of cinnamon. Oven-baked Hokkaido pumpkin is a simple yet versatile dish that brings the aromas and colors of autumn to the table.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 169.51 (Kcal)
- Carbohydrates 17.15 (g) of which sugars 6.91 (g)
- Proteins 2.73 (g)
- Fat 12.09 (g) of which saturated 1.80 (g)of which unsaturated 0.05 (g)
- Fibers 1.78 (g)
- Sodium 197.75 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oven-Baked Hokkaido Pumpkin
- 1 pumpkin (Hokkaido, about 2.2 lbs)
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- to taste pepper
- 1 teaspoon smoked paprika
- 1 bunch parsley
Tools
- 1 Cutting Board
- 1 Knife sturdy
- 1 Spoon
- 1 Glass
- 1 Fork
- 1 Baking Tray
- Parchment Paper
- 1 Brush
How to Bake Hokkaido Pumpkin in Slices with Skin
For the English version of this recipe click here!
To prepare the oven-baked Hokkaido pumpkin, start by carefully washing the pumpkin: the skin will not be removed and should be cleaned thoroughly. Use a heavy knife to cut it in half and remove the stem (1).
Use a spoon (2) to scoop out the seeds and internal filaments (3). Then slice it into pieces about 1 inch thick (4).
In a glass, combine oil, salt, pepper, and paprika, and vigorously emulsify with a fork (5). Arrange the pumpkin slices on a baking tray lined with parchment paper and brush them with a kitchen brush both on the surface and the edges (6-7).
Bake the Hokkaido pumpkin in a preheated oven at 392°F (convection) for about 30 minutes. By the end of cooking, the pumpkin slices will have taken on color; pierce one with a fork near the skin to check for softness; then remove and garnish with some chopped parsley (8).
Serve the Hokkaido pumpkin hot or at room temperature, as an appetizer or as a side dish for roasts, steaks, or meat stews.
Storage
You can store the prepared pumpkin in the refrigerator for 2 or 3 days.
Tips and Variations
The oven-baked Hokkaido pumpkin can also be an excellent base for many other preparations: you can use it to make a pumpkin risotto, garnish crostini and bruschetta, or even top a pizza!
