So I've bought a nice big Hokkaido squash (I guess it's called that in English too...) and I'm wondering what to do with it. I've heard that you can just bake squash with some oil or whatever. Any experience with this? Any other recipes?
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Hokkaido Kürbis recipes
Also known as: squash
I made up this recipe last night. It was really good. You're in luck because I already typed it up for my blog.
Black Spaghetti with Pumpkin and Sausage
1 small hokaido pumpkin (or another variety of your preference)
about 3 Tbsp butter
1 small yellow onion, chopped
1 head of garlic, minced (or less, if you aren't a garlic-loving freak like me)
400 grams cream
about 1 tsp. dried thyme, crushed
1/4 tsp. chipotle powder
salt and fresh ground black pepper
about 1 Tbsp extra-virgin olive oil
200 grams sausages (I use those little Nürnberger Bratwurst but you can use whatever you like), cut into slices
250 grams squid ink (black) spaghetti (or, I suppose, normal spaghetti...but it wouldn't be as fun)
Preheat oven to 200° C (400° F). Cut the pumpkin in half, remove the seeds and membranes, rub the cut sides with olive oil, sprinkle with salt and pepper, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes.
Meanwhile prepare the garlic-infused cream sauce. Sweat the onion and garlic with a bit of salt in butter over medium-low for about 15 minutes. Stir in the cream, lower the heat, and simmer, stirring often, for another 20 minutes. Then add the thyme, chipotle powder, salt and pepper to taste.
When the pumpkin comes out of the oven, let it cool enough to handle. The skin should easily peel away from the flesh. Break it into pieces of whatever size you like and set aside.
Heat a large heavy skillet over medium-high. Add a little olive oil, let it heat, then add the sausages and fry until browned on all sides. Turn the heat down and add the pumpkin pieces, turning them gently. You can let them fry a little but you do have to be gentle to keep them from breaking. Add the cream sauce to the pan with the sausage and pumpkin. Stir gently and keep at a bare simmer, stirring often, while you cook the pasta in boiling salted water.
When the pasta is just a bit undercooked, add it to the sauce with some of its cooking water. Toss and stir gently to combine, and serve.
Black Spaghetti with Pumpkin and Sausage
1 small hokaido pumpkin (or another variety of your preference)
about 3 Tbsp butter
1 small yellow onion, chopped
1 head of garlic, minced (or less, if you aren't a garlic-loving freak like me)
400 grams cream
about 1 tsp. dried thyme, crushed
1/4 tsp. chipotle powder
salt and fresh ground black pepper
about 1 Tbsp extra-virgin olive oil
200 grams sausages (I use those little Nürnberger Bratwurst but you can use whatever you like), cut into slices
250 grams squid ink (black) spaghetti (or, I suppose, normal spaghetti...but it wouldn't be as fun)
Preheat oven to 200° C (400° F). Cut the pumpkin in half, remove the seeds and membranes, rub the cut sides with olive oil, sprinkle with salt and pepper, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes.
Meanwhile prepare the garlic-infused cream sauce. Sweat the onion and garlic with a bit of salt in butter over medium-low for about 15 minutes. Stir in the cream, lower the heat, and simmer, stirring often, for another 20 minutes. Then add the thyme, chipotle powder, salt and pepper to taste.
When the pumpkin comes out of the oven, let it cool enough to handle. The skin should easily peel away from the flesh. Break it into pieces of whatever size you like and set aside.
Heat a large heavy skillet over medium-high. Add a little olive oil, let it heat, then add the sausages and fry until browned on all sides. Turn the heat down and add the pumpkin pieces, turning them gently. You can let them fry a little but you do have to be gentle to keep them from breaking. Add the cream sauce to the pan with the sausage and pumpkin. Stir gently and keep at a bare simmer, stirring often, while you cook the pasta in boiling salted water.
When the pasta is just a bit undercooked, add it to the sauce with some of its cooking water. Toss and stir gently to combine, and serve.
Hollow it out, use the "meat" for various different recipes or a pumpkin soup and serve it hot back in the hollowed out pumpkin.
Oh, and a tip: since hokaido tastes so much like a sugar pie pumpkin, you can substitute hokaido pureé for canned pumpkin in any recipe (if you google for pumpkin recipes, most will call for canned pumpkin). To make the substitute pureé:
Preheat your oven to 200° C. Cut the hokaido in half, remove the seeds and membranes, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes. Remove from the oven and let cool.
Remove the skin from the flesh (the skin peels away easily). Put the flesh in a bowl and mash it up with a fork or potato masher. Then put it into a strainer lined with cheesecloth or a coffee filter over a bowl and let it drain in your refrigerator overnight. Now you can make pumpkin pie, pumpkin bread, etc. It also freezes well, so it's a good idea to bake a bunch of pumpkins and freeze some for later.
Preheat your oven to 200° C. Cut the hokaido in half, remove the seeds and membranes, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes. Remove from the oven and let cool.
Remove the skin from the flesh (the skin peels away easily). Put the flesh in a bowl and mash it up with a fork or potato masher. Then put it into a strainer lined with cheesecloth or a coffee filter over a bowl and let it drain in your refrigerator overnight. Now you can make pumpkin pie, pumpkin bread, etc. It also freezes well, so it's a good idea to bake a bunch of pumpkins and freeze some for later.
google gives personal recommendations now?
Thanks for the recipe, Saan. I'll have to try that out...but right now I'm far too lazy to go to the store to get the other ingredients.
Would the squash taste good just baked with some oils and herbs and whatnot?
Would the squash taste good just baked with some oils and herbs and whatnot?
Actually, on second thought after reading your recipe again...1 HEAD of garlic?!?!? Don't you mean 1 clove??! You must really be a garlic loving freak! My significant other would kick me out if I put a whole head of garlic in one meal.
You can cut it in chunks (you don't have to peel it, the skin gets soft when cooked), toss it in some oil with chili powder, garlic, or whatever herbs and spices you like, and roast it in the oven till soft. It actually doesn't take that long. Good with potato chunks.
We usually do it that way and dip the chunks in sour cream. Yummmmmmmm.
We usually do it that way and dip the chunks in sour cream. Yummmmmmmm.
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