Side dishes from Hokkaido pumpkin

Pumpkin puree

Wash Hokkaido pumpkin, cut into cubes and put in lightly salted water with caraway seed, to which we can add dried root vegetables. Bring to a boiling point and let it cook with the lid on for about 15 minutes. Puree cooked Hokkaido pumpkin pieces with water in which it was cooked (if you prefer thicker puree, strain off some water). It can be served immediately.

Roasted Hokkaido pumpkin 

An excellent and dietary side dish to meat is roasted Hokkaido pumpkin that tastes like roasted chestnuts. Wash and scoop out the flesh from pumpkin Hokkaido and cut it lengthwise into wedges. Spread pieces of pumpkin on a baking sheet, sprinkle with salt and herbs de Provence. Finally, drizzle Hokkaido pumpkin with oil and bake at medium heat for approximately 20 minutes.

Cabbage from pumpkin Hokkaido

Pumpkin cabbage is suitable as a side dish to meat, but is also suitable as a healthy main meal. Chop 2 large onions, into cubes and fry. Cut smaller Hokkaido pumpkin and about 250 g of sweet cabbage and add to the onions. Add salt, cumin, water and cook until tender. Pumpkin cabbage can thicken with roux or cornstarch. Finally, add the soy sauce and grated ginger to taste and don't cook it anymore.

Flaming Hokkaido pumpkin 

This spicy side dish is great for grilled meat. The amount of ingredients depends on the taste of consumers. Cut Hokkaido pumpkin, onion and peeled tomatoes into small cubes, chop finely the chilli pepper. Fry the onion until golden, add the pumpkin Hokkaido pieces, sieved garlic to taste, freshly grated ginger, caraway seed, chilli pepper, soy sauce, salt and simmer on low heat for approximately 30 minutes. Finally, add the tomatoes and if needed some salt and let stew for a while.