One of the reasons why the Hokkaido pumpkin is so popular is that it not only tastes good, but above all it can be processed and eaten with its skin on. An otherwise tedious peeling is no longer necessary.
Suitable for quick cooking, as a main course, as a starter or as a side dish.
- Remove the stalk and at the same time create a surface on which the pumpkin can stand for sharing
- Halve the pumpkin
- remove cores
–> the seeds can be dried in the dehydrator and then eaten as a snack
- Divide the pumpkin and cut into large cubes (approx. 3 x 3 cm).
- Per pumpkin
- 1/2 level tsp salt
- 1 level tsp cumin or curry powder, depending on your preference
- Pepper from the mill to taste
- 2 tbsp olive oil
- Mix everything together
- Preheat the oven to 200°C circulating air
- Place pumpkin pieces on a baking sheet or in an ovenproof dish
–> The pieces should end up next to each other and not on top of each other
- Bake in hot oven for 30-35 minutes
- In the meantime, a sauce can be prepared
–> In this case, a sour cream dressing with peanut butter, lemon juice, chives and chilli oil
- Arrange and serve