Pumpkin season is here!! I love all the different varieties of pumpkins and squashes, and all the different amazing dishes we can make from these cheap and yet nutritious crops!
Hokkaido pumpkin has a slightly chestnut and nutty flavor, and the very tasty orange-red flesh is very nutrient dense, because it contains less water than other pumpkins.
Like the other pumpkin and squashes, it stimulates kidney and bladder activity.
Also the Hokkaido pumpkin is high in vitamin B1,B2 and B6, Vitamin C,E, folic acid, magnesium, iron and phosphorus. You’ll also get some beta carotene, and if you eat the skin you’ll get even more!
On our latest trip to Denmark, I had Hokkaido salad for the first time, and it was amazing. Of course, I had! I had to do my own version!
- a 1/2 hokkaido pumpkin
- 2 cups of arugula
- 1/2 cup of roasted pumpkin seedsDressing
- 1 oz olive oil
- 2 tbsp lemon juice (fresh)
- 2 cloves of garlic
- salt and pepper to your taste
Take out the seeds and peel the Hokkaido, and make 1/4 inch slices and arrange them on a baking sheet.
Mix the dressing, and add it on the Hokkaido slices. Bake for 15-20 minutes at 400f
Arrange the arugula in a baking dish. Cut the warm Hokkaido and add it on top to the arugula.
Add roasted pumpkin seeds as topping.