Hokkaido pumpkin: here are 5 simple and tasty recipes

As Halloween approaches the pumpkin the queen of the tables and the variety returns Hokkaidosuitable for a thousand recipes, gains popularity. Such a vegetable, from taste sweet reminiscent of chestnuts and walnuts, can be eaten with peel and lends itself to preparations sweet and savory. Know some alternative it can then become an excellent pretext for experimenting.

1 Baked Hokkaido squash

For the Hokkaido pumpkin choose a simple al oven may turn out to be ideal. For preparation it is necessary to wash the pumpkin, deprive it of semi and cut it to slices. The latter, with the peel included, must be placed on a baking sheet lined with parchment paper and season, to taste, with herbs and garlic. Once cooking in the static oven, preheated to 200 °Cfor about 30 minutes, the vegetable can be served as a side dish with a drizzle of oil.

2 Stuffed squash

Hokkaido squash also lends itself well to being served with relishes stuffed. For similar preparations the vegetable has to be cut halved, washed and deseeded. Once the pulp has been collected with the aid of a table spoon the two halves are cooked in oven, with the various flavourings, for about 20 minutes at 180 °C. The stuffed it can be prepared using the pulp kept aside. This can be browned in cubes together with the carne beef or mixed with cherry tomatoes and olives or with mozzarella and amaretti biscuits. Once stuffedthe pumpkin must go back to the oven for another 20 minutes.

3. Hokkaido pumpkin risotto

Among the recipes to which the Hokkaido pumpkin lends itself well, there is no shortage of risottos. You start by cooking the sliced ​​pumpkin al oven for 30 minutes at 180 °C and cutting it coarsely, to then blend it along with salt and oil. The rice is then toasted with onion and butter and the broth vegetable. When cooking is almost complete, add the crema of pumpkin. It can also be joined by della pancetta cut into cubes. At the end of the preparation we proceed to the creaming with plenty of Parmigiano Reggiano.

4 Cream soup

Hokkaido pumpkin is excellent in velvety. For similar recipes it must be boiled together with potatoes, carrots and leeks for about 30 minutes. Then everything must be smoothie to be served hot, with a drizzle of olio. It’s possible enrich the dish in different ways. In fact, tasty creams can be prepared cheeses and milk or boiled gods shrimpsto be added at the time of plating.

5 Pumpkin pie

Hokkaido pumpkin is perfect for sweet recipes and the pumpkin and hazelnut cake reminds us of it. The first step is represented by the preparation of 300 g of pure of pumpkin, which is obtained by cooking the vegetable in the oven and then blending it. We proceed by adding this, warmed up, to a compound obtained by beating 170 g of sugar170 g in burro e 4 egg. On the other hand, the dry ingredients consisting of 50 g of hazelnut flour370 of White floura teaspoon of sale, cinnamon, ginger and half a sachet of yeast for sweets. What is obtained must be gradually added to the cream, so as to obtain a composed smooth. This should be poured into a cake mold that can be opened and cotto in the oven for 40-50 minutes at 180 °C.

In short, the Hokkaido pumpkin can become the protagonist of the most diverse recipes. 100 g of product add to our diet only 63 kcal and this makes the vegetable slimmer. The gorge offers us, for once, the possibility of filling up with nutrients and every palate can find their own option.

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