Oven-roasted Hokkaido pumpkin with creamy polenta
A healthy recipe for the cold season
Are you looking for a delicious and healthy recipe for the cold season? How about an aromatic oven-baked pumpkin that goes perfectly with polenta? Then you’ve come to the right place.
During the cool season, when the leaves fall and the air clears, there’s nothing better than surrounding yourself with a warm, comforting dish. Imagine sitting down at the table while the scent of freshly roasted Hokkaido pumpkin and spicy polenta fills the air. This recipe combines the savory sweetness of Hokkaido with the creamy, nutrient-rich texture of polenta to create a harmonious experience for body and soul.
The Hokkaido pumpkin, with its intense color and nutty aroma, not only brings a piece of autumn to your plate, but also many health benefits. It is full of vitamins and antioxidants that strengthen your immune system and accompany you through the cold season. In combination with the polenta, which is made from fine corn semolina, you get a dish that is not only filling but also incredibly diverse.
Polenta has the unique ability to absorb the flavors of its companions, making it the perfect base for roasted squash. Their creamy consistency complements the delicate, slightly crunchy texture of the oven-baked pumpkin. Together they create a flavor symbiosis that envelops you with every bite and reminds you of the comfort of home.
With this recipe you can capture the soul of fall cooking while enjoying healthy, fresh ingredients. Let’s delve into the world of flavors together and create a dish that not only delights the palate, but also warms the heart. Whether for a cozy dinner with friends or a romantic dinner for two – this oven-baked pumpkin with polenta is the perfect choice to celebrate your love of seasonal cuisine.
Before we get started, a few more facts that you always wanted to know:
- Is the Hokkaido pumpkin peeled?
No! The Hokkaido peel becomes buttery soft when cooked and can be easily processed and eaten. - How does Hokkaido taste best?
Hokkaido pumpkin tastes especially good when roasted in the oven, similar to sweet potato fries. Simply refine with spices and herbs and enjoy as a snack or side dish! - How healthy is Hokkaido pumpkin?
It is rich in vitamin C and beta-carotene, which are good for bones, teeth and connective tissue. - What exactly is polenta?
Polenta is a dish made from corn semolina that is easy to prepare and provides a lot of carbohydrates. - How healthy is polenta really?
With only around 140 calories per 100 grams, it is lower in calories than many other side dishes and contains important minerals such as potassium and magnesium.
Let’s create this healthy and delicious dish together! Here comes the recipe for the spicy polenta and the delicious pumpkin out of the oven.
Preparation time: 45 minutes
INGREDIENTS
For the polenta:
- 1 cup polenta (coarse corn semolina)
- 4 cups of water
- 1 teaspoon of salt
- ½ cup grated Parmesan cheese
- 2 tablespoons butter (or homemade herb butter or vegan alternative)
- 1 tablespoon olive oil
- Fresh herbs (optional for garnish)
Tip: For a vegan version, you can replace the butter with vegan butter and leave out the Parmesan.
For the Hokkaido pumpkin:
- 800 g Hokkaido pumpkin
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon of fennel seeds
- 1 sprig of rosemary
- 1 red pepper
- 1 teaspoon avocado seasoning (optional)
- 1 teaspoon bread seasoning
- 80 ml olive oil
- Salt and pepper to taste
- 3 tablespoons of flaked almonds
- 1 tablespoon pumpkin seeds
PREPARATION
Prepare polenta:
- Bring the water and salt to the boil in a large pot.
- Add polenta slowly, stirring constantly so that there are no lumps.
- Reduce heat and simmer the polenta over low heat for 15-20 minutes until thick and creamy. Stir again and again.
- Remove from heat and stir in Parmesan, butter and olive oil. Season with salt if necessary.
Prepare pumpkin:
- Wash the Hokkaido pumpkin thoroughly, halve it and remove the seeds.
- Cut into wedges (first into quarters, then crosswise into 4-5 pieces).
- Grind the spices (cumin, coriander, fennel) finely in a mortar.
- Strip the rosemary needles from the branch and chop finely.
- Clean and wash the pepper and cut into fine rings.
- Mix the spices, rosemary, pepper and olive oil in a large bowl and season generously with salt and pepper.
Roast Pumpkin:
- Add the pumpkin pieces to the spice mixture and mix well until all pieces are evenly coated.
- Spread the marinated pumpkin on a baking sheet or in a large ovenproof dish.
- Cook in a preheated oven at 180 degrees (gas 2-3, fan oven 160 degrees) on the second rack from the bottom for 20-25 minutes until the pumpkin is soft and golden brown.
Serve:
- Roast the almond flakes and pumpkin seeds in a pan without fat until light brown.
- Garnish the pumpkin pieces with toasted flaked almonds and pumpkin seeds.
- Serve with the polenta and garnish with fresh herbs if desired.
