I came to work last Friday figuring out one Hokkaido pumpkin lying beautifully on my table. It was a kind gift from Aga, my good friend sitting next to me in the office
She gave me butternut Squash too one time ago. This time it’s Hokkaido and the butternut squash was for Emmi. Thanks very much Aga. My weekend was definitely perfect with hokkaido around
It was only yesterday I managed to cook and enjoy the gorgeous golden orange flash of the pumpkin. The taste was exceptional with crumbly texture, sweet and creamy taste of its own. This has always been my all time favourite pumpkin.
I wanted to cook it in the simplest way, without any herbs or spices but still being able to enjoy every bite of the flavorful flash. I took the knife and made thin slices of the pumpkin, washed them and arranged on a baking pan. With a bit of salt and blackpepper, I sprinkled them over the sliced pumpkin and finished it with drizzle of olive oil. They were ready after 25 minutes at 200 C.
Here in Finland, rosemary is quite expensive. A small bush of the herb simply cost around 4 euros or sometimes more. Most of the time, I prefer using dried ones for cheaper cost and longer storage. Maybe I should plant the rest of the rosemary and being able to use it for few more weeks?
For our beautiful weekend lunch, we had oven roasted rosemary chicken with parsley sauce served with roasted hokkaido and fried goat cheese. It’s seems like quite long list but it took me less than an hour to prepare everything.
Mikael didn’t really enjoy the roasted pumpkin as much as we do. He found it weird and discomfort to his taste. I ended up making some mashed potato for him.
Hopefully you’ll like it one day ye sayang
And finally, we had a crispy fried goat cheese to complete our Sunday lunch.
For goat cheese lover, give this a try for absolute satisfaction