The Hokkaido is a small variety of pumpkin and originally comes from the
Japanese island Hokkaido. You can eat everything from a Hokkaido pumpkin,
making it easy to use in cooking. Wash your Hokkaido, then slice it vertically down the middle and remove the seeds and membranes before dicing.
If you can’t find Hokkaido in your local supermarket, you can substitute with
regular pumpkin or butternut squash.
WINE PAIRING OF THE MONTH
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- Wash, cut, de-seed and dice your pumpkin into 3cm cubes.
- In a mixing bowl, toss the pumpkin cubes with 2 tablespoons of olive oil and garlic until well coated.
- Spread the pumpkin on a parchment paper lined tray and roast in a 220°C oven (200°C fan) until the pumpkin is cooked (soft) and has taken on a nice, golden color – approximately 20-25 minutes.
- While the pumpkin is roasting in the oven, warm 1 tablespoon olive oil and the butter in a pan over medium heat – then add the onion and cook until softened (make sure it doesn’t brown and reduce heat if necessary).
- Add the roasted pumpkin to the pan, and mash it using a potato masher or the back of a large fork. You should end up with a rough purée.
- Add the rice and cook for a minute or two while stirring, and then add enough stock to just cover the rice.
- Keep adding additional stock to the pan as the rice absorbs the liquid (½-1 cup at a time) and stir occassionally so it doesn’t stick to the bottom of the pan.
- Once the rice is cooked (it should be al dente – soft and slightly chewy) and all the stock is absorbed, stir in the parmesan and nutmeg . Adjust seasoning to taste.
- Serve hot with a drizzle of aged balsamic vinegar and
either fresh grated parmesan or crumbled soft goat cheese with toasted pine nuts (optional).