I recently discovered how delicious Hokkaido pumpkin with herbs is, probably because I’ve never grown it before. It’s a truly easy and light recipe that can be made in minutes. You don’t need to peel it since it’s great when seasoned with aromatic herbs, bringing to the table an appetizing starter or side dish. If you love pumpkin, this will become one of your favorite recipes.
Other recipes to try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Hokkaido Pumpkin with Herbs
- 2.2 lbs pumpkin (Hokkaido)
- 3 cloves garlic
- 6 leaves sage
- 1 sprig rosemary (oregano and thyme)
- 1 pinch oregano
- to taste salt (and pepper)
Tools
- Cutting Board
- Knife
- Baking Pan
Steps for Hokkaido Pumpkin with Herbs
Wash the pumpkin, then cut it in half and remove the seeds and fibers. The slices should not be too thick, let’s say about 1-2 inches thick.
Wash the herbs, dry them, and chop them finely with a knife or food processor.
Line a baking pan with parchment paper, place the slices on the pan, and sprinkle them with the chopped aromatic herbs, thin slices of garlic, and thyme leaves.
Season with salt and pepper, and drizzle with a little extra virgin olive oil. Bake for about twenty minutes at 356°F. Once the time is up, poke the pumpkin with a fork to see if it’s cooked.
This pumpkin is excellent both hot and cold and can be stored in the fridge for a couple of days in a tightly closed glass container.
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If you can’t find Hokkaido pumpkin, you can opt for another variety like Delica or Butternut, which are not too watery.
Until next recipe.
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