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Hokkaido pumpkin - baked

Updated on September 17, 2012
Baked hokaido pumpkin
Baked hokaido pumpkin

Hello dear readers. Today I would like to give you my recipe how to make a nice side dish or even a main dish for vegetarian people - the baked hokkaido pumpkin. As Halloween is not all too far away it also can be used as a dish for this time of the year as the typical orange color will make you just wanna try and taste it. There is a Mediterranean influence in this recipe as we will use some rosemary which makes the final product smell wonderful and during the baking time your kitchen will change into a rosemary field. There is very few what can go wrong with this and therefore I strongly recommend this also to beginners who are just discovering the kitchen magic and possibilities it provides.

Cook Time

Prep time: 45 min
Cook time: 1 hour 30 min
Ready in: 2 hours 15 min
Yields: Serves 2-3 people

Ingredients

  • 1 Hokkaido pumpkin
  • 4 branches rosemary
  • 50g butter
  • salt
  • brown sugar
  • olive oil
  • 3 carrot
  • 1 onion
  • 1 yogurt
  • mustard
  • cummin
  • 1 clove garlic

Instructions

  1. The pumpkin. Wash and peal the Hokkaido pumpkin. be careful as it has a very hard skin and is not all too easy to cut. Cut it into half and remove the seeds. Then cut it into moon shaped pieces, from one half you should get approximately 4 pieces.
  2. Wash and peal the carrots. Cut the onion into 4 big pieces.
  3. Put all pieces on to a baking plate. Add the carrot pieces and the onion. Now salt the surface of the pumpkin and also add a little brown sugar. When you are done put a little olive oil onto each pieces of pumpkin, it is not a problem when it also goes under it.
  4. Put the washed rosemary branches on top.
  5. Bake it all for approximately one and a half hour.
  6. During this time you can prepare a simple dip. Take a white low fat yogurt, add salt, mustard cummin and a clove of garlic which you have either pressed or cut into very very small pieces.
  7. When everything is done and the pumpkin is baked add a little butter onto each of the Hokkaido pieces when still hot. This way the butter can melt and add some more flavor to the dish.
Cast your vote for Baked Hokkaido Pumpkin

The dish is very tasty and filling, so you really can use only one pumpkin to feed almost four people. Of course it also depends on how much you are used to eat.


Enjoy

Hokkaido pumpkin
Hokkaido pumpkin
Yogurt, salt and the garlic
Yogurt, salt and the garlic
The mustard
The mustard
Cummin
Cummin
Before baking
Before baking
Before baking
Before baking
The finished dip
The finished dip
Baked Hokkaido Pumpkin
Baked Hokkaido Pumpkin

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