Baked Hokkaido Pumpkin Recipe

Pumpkin fritters are an easy and healthy side dish, and they just taste so good! Pumpkin works well in both sweet and savory cuisine – in everything from pumpkin cake and bread for salads, soups and casseroles. We especially love making baked Hokkaido pumpkin, which can be used in a delicious pumpkin pie, one hearty pumpkin salad or delicious autumn salad. It is also recommended to blend baked pumpkin to a creamy consistency that can be used as a sauce (for example for gnocci as in this recipe) or turned in a real autumn risotto with pumpkin. 

Pumpkin fritters

Baked Hokkaido pumpkin has a sweet and mild flavor and a firm but soft texture. The pumpkin's properties are best highlighted when the pumpkin is sliced ​​and baked into crispy fries in the oven. You can serve pumpkin fries as a side dish to everything from falafel to roast pork, but they taste especially good with chicken or fish with a green salad. Try dipping them in a good aioli. 

TIP: Also try this recipe: hasselback potatoes or mashed potatoes.

Nutritious pumpkin

Pumpkins not only taste good, but are packed with good, healthy things. Hokkaido contains large amounts of antioxidants, vitamin C, B vitamins and minerals. The beautiful orange color is due to large amounts of the antioxidant beta-carotene. Antioxidants neutralize the harmful effects of free radicals in our body – in short, they act as a safety net, among other things as the skin's bodyguards against stress and the sun, and keep the immune system in top condition, eyesight sharp, the brain clear and the heart healthy. So eat up!