The Best of Hokkaido Pumpkin with Beetroot

For the Hokkaido pumpkin with beetroot, first halve the Hokkaido pumpkin, remove the seeds and slice into thin strips with the skin.

In a saucepan, caramelize sugar, deglaze with apple juice, add remaining ingredients, bring to a boil once and simmer for 5 more minutes. Add the pumpkin strips, set aside and let cool.

Soak the pumpkin seeds from the pumpkin in salted water overnight. The next day, remove the flesh and mix the seeds with salt and olive oil. Roast in the oven at 200 °C for 20-30 minutes.

Cut the second half of the pumpkin into small cubes. Sauté shallots and garlic in a pot with olive oil, season with salt, pepper and cumin, add vegetable stock and simmer until soft. Blend and strain through a sieve.

Coat beet with salt, cumin and olive oil, wrap in aluminum foil and cook in preheated oven (top/bottom heat) for 35-45 minutes. Then peel while still hot, separate and marinate with salt, olive oil and apple cider vinegar.

Serve the best of the Hokkaido squash together with red beet.

Preparation Tip:

The best of the Hokkaido pumpkin with red beet is a good example of how to use the whole pumpkin, including seeds.

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