The Hokkaido pumpkin is no ordinary vegetable-it's a true icon of autumn. What makes this pumpkin so special? You can eat the skin and all! A feature we're happy to take full advantage of. In this delicious one-pan stuffed Hokkaido bake, we combine the earthy, nutty flavor of the Hokkaido pumpkin with a rich, spiced autumn filling. Perfect as a hearty dinner or as an eyecatcher at an autumn buffet.
One-pan stuffed Hokkaido bake
Ingredients
- 1 Hokkaido pumpkin small size
- 250 grams minced poultry
- 1 leek
- 160 grams cherry tomatoes
- 2 cloves garlic
- 1 chili pepper
- 1 tablespoon tomato paste
- 10 ml red wine
- 50 ml cooking cream
- ground cheese for topping
- salt
- pepper
- fresh parsley a handful
Instructions
Preparing the pumpkin
- Preheat the oven at 180°C.
- Cut off the top of the pumpkin and scoop out the insides.
- Bake the pumpkin with the top on a sheet of parchment paper in the oven for 15 minutes.
Preparing the filling
- Meanwhile, finely chop the leek, garlic clove, chili pepper, and cherry tomatoes
- Heat some oil and briefly sauté the garlic and chili pepper.
- Then add the ground poultry and tomato paste and cook until done.
- Deglaze with the wine, then add the leek, cream, and cherry tomatoes.
- Let the liquid reduce slightly, seasoning with salt and pepper as you go.
Baking the stuffed pumpkin in the oven
- Once the pumpkin is ready, stuff it with the ground meat mixture. You can then top it with grated cheese.
- Return everything to the oven for another 30 minutes until the pumpkin is fully cooked and tender.
Nutrition
How to make one-pan stuffed Hokkaido bake?
This one-pan stuffed Hokkaido bake isn't just an eyecatcher-it's also incredibly easy to prepare. As the oven does most of the work for you.
Preparing the pumpkin
We start with the pumpkin. Choose a small Hokkaido pumpkin. If you opt for a larger one, you'll need to prepare more filling.
Preheat the oven to 180°C (350°F).
If the pumpkin sits stably, you can leave the bottom as is. If it's a bit wobbly, slice off a small piece from the bottom to keep it steady.
Next, cut off the top of the pumpkin, a few centimeters below the stem. If needed, remove a bit of the flesh from the center to make it easier to hollow out.
Using a spoon, scoop out the inside and remove all the seeds. This is where the filling will go later.
Place the hollowed-out Hokkaido pumpkin on a sheet of baking paper in an oven dish.
Put the top back on and let the pumpkin pre-bake in the oven for 15 minutes.
Preparing the filling
While the pumpkin is baking, you can prepare the filling.
First, remove the roots and tough green leaves from the leek. Cut the leek in half lengthwise, then slice it into half-rings.
Crush the garlic cloves with a kitchen knife, remove the skin, and finely chop them.
Next, finely chop the chili pepper. Remove the stem, cut the pepper in half lengthwise, remove the seeds, and chop it into small pieces. If you like it spicy, you can keep some of the seeds.
Finally, cut the cherry tomatoes into quarters.
Now it's time to cook the filling. Heat some olive oil in a large pan or wok.
Sauté the garlic and chili pepper until the aromas are released.
Add the ground poultry and tomato paste, and cook until the meat is done.
Next, add the leek and chopped cherry tomatoes to the pan. Stir everything together well, then add the wine and cream. Let it simmer and reduce slightly.
Finishing the stuffed Hokkaido pumpkin bake
Now, fill the pumpkin with the poultry-leek mixture. Return it to the oven for 30 minutes to finish cooking and allow the flavors to combine together.
After 30 minutes, the pumpkin will be fully tender and cooked through. Place it on a plate and admire your creation. Let the one-pan stuffed Hokkaido bake cool slightly.
If you like, you can sprinkle some grated cheese on top.
You can then cut the pumpkin in half or into quarters. The juices will spill onto the plate-another photogenic moment.
Divide the stuffed pumpkin pieces among the plates and enjoy this delicious autumn dish. This one-pan stuffed Hokkaido pumpkin bake is a complete, satisfying, and flavorful main course on its own. There's no need to add traditional carbohydrates like potatoes, rice, or pasta. It's a healthy and light meal that fits perfectly with a mindful lifestyle.
The inspiration comes from a German blog: Gaumenfreundin.
What Is a Hokkaido pumpkin?
The Hokkaido pumpkin, also known as Red Kuri or Uchiki Kuri, is one of the most beloved pumpkin varieties in the world. Its name is derived from the Japanese island of Hokkaido, where this pumpkin originally comes from. But what makes this pumpkin so special? And why is it so popular in kitchens around the globe?
Origin and characteristics
The Hokkaido pumpkin is a winter squash and belongs to the Cucurbita maxima family. Unlike many other pumpkin varieties, such as butternut or acorn squash, the Hokkaido has a thin, edible skin. This is one of its greatest strengths: there's no need to peel it, saving you time and effort. The skin isn't just edible-it's also rich in fiber and nutrients.
This pumpkin has a sweet, nutty flavor and a firm, dry texture, making it ideal for both sweet and savory dishes. Its shape is distinctive: a rounded, slightly flattened sphere with a deep orange color and a green "cap" at the top.
Nutritional value
The Hokkaido pumpkin isn't just delicious-it's also nutritious. It's packed with:
- Vitamin A (good for the eyes and immune system)
- Vitamin C (an antioxidant that's great for the skin)
- Potassium (important for blood pressure)
- Fiber (good for digestion)
- Beta-carotene (a powerful antioxidant)
Additionally, it's low in calories (about 30-40 kcal per 100 grams), making it an excellent choice for those watching their weight.
Culinary uses
The Hokkaido pumpkin is incredibly versatile and can be prepared in countless ways:
- Stuffed: With meat, vegetables, cheese, or grains, like in this recipe.
- Roasted: Cut into cubes and roasted in the oven with spices and olive oil-think spicy roasted pumpkin.
- Soup: A creamy pumpkin soup is a classic, such as spicy pumpkin curry soup.
- Puree: As a base for soups, sauces, or as a side dish.
- Fried: Sliced and fried as a healthier alternative to potato chips.
- Sweet: In pies, muffins, or as a base for pumpkin pudding, like Biscoff-pumpkin pie.
Hokkaido: good to know
In Japan, the Hokkaido pumpkin is often used in tempura and curries.
The pumpkin is naturally sweet, meaning you need less sugar when cooking with it.
The Hokkaido pumpkin is less watery than other varieties, making it ideal for stuffing or roasting.
The Hokkaido pumpkin is more than just a vegetable-it's a culinary gem that brings color to autumn and winter. Whether you stuff it, roast it, or turn it into soup, it will always add flavor and nutrition to your meal.
Learn more about the Hokkaido pumpkin in the following articles:
- Red kuri squash - Wikipedia.
- The allure of Hokkaido pumpkin: a culinary gem with Japanese roots (Garden guide).
- Hokkaido hype: why you should bet on the pumpkin (Löwenanteil).
More surprising.Hokkaido
No autumn is complete without pumpkin(s). And since pumpkins are relatively large, you can make multiple dishes with just one. Here, you'll find even more delicious inspiration:
- Thai curry with pork and pumpkin.
- Pumpkin cake with raisins.
- Pumpkin muffins with crushed pumpkin seeds.
- Stew of chicken hearts with pumpkin.
- Lukewarm pumpkin salad.
- Pumpkin and leek tart with lardons.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
Surprisingly easy, and even more surprisingly delicious!