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Hokkaido pumpkin with potatoes

updated

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Ingredients for 2 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 3 potatoes, waxy
  • 75 g diced ham (Katenschinken)
  • 1 jar mushrooms (e.g. chanterelles)
  • 1 tsp pepper
  • 4 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

also suitable for the Tupper Ultra casserole dish

Halve the pumpkin and scoop out the seeds with a spoon. Then, using a small skewer, scoop out the pumpkin flesh and place it in a casserole dish. Peel and finely chop the potatoes, and add them. Brown the ham and add it along with the mushrooms. Season with pepper, oil, rosemary, and thyme. Preheat the oven to 200°C and bake the pumpkin for about 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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