Autumn is pumpkin season ! The leaves are changing color, it's getting dark earlier, and the scent of pumpkin spice fills the air. From pumpkin carving to hearty soups to Halloween – all pumpkin lovers get their money's worth in autumn. Whether butternut, Hokkaido, or spaghetti squash – the recipes are as diverse as the pumpkin varieties themselves. Grilled pumpkin brings out its nutty flavor particularly well, so get to the grill and try our delicious combination.
Hokkaido: Where does it actually come from?
The Hokkaido pumpkin is an orange star in the culinary world that delights us every autumn. But where does this knobby fellow come from? It's named after the Nordic island of Hokkaido in Japan. Although it's conquering European cuisines under this name, locals call it uchiki kuri.
The story begins in 1887, when Americans brought the original pumpkin variety to Japan. Back then, it was still a tough little thing with a rather mediocre flavor. But the Japanese, with their fine palette and breeding skills, transformed the bland rice nut squash into today's Hokkaido, which we love for its nutty, hearty flavor . And because the climate in Europe is similar to that of Hokkaido, our pumpkin friend has been enjoying successful harvests here since the 1990s, enriching our autumn cuisine.
Grilled pumpkin recipe with buffalo mozzarella and ham
We've come up with something truly special for our pumpkin recipe. The combination of buffalo mozzarella and Parma ham perfectly complements the nutty flavor and firm flesh of the Hokkaido pumpkin. Try this dish now and kick off the autumn barbecue season.
And the best thing about Hokkaido? It doesn't need to be peeled. Perfect for those in a hurry and don't want to spend hours in the kitchen. Simply wash, cut into pieces, and throw it in a pot or on the grill! Whether as a soup, puree, or simply fried, the Hokkaido is a true culinary delight.
Grilled pumpkin – these are the ingredients you need
- ½ Hokkaido pumpkin
- 2 slices of Parma ham
- 2 slices of cooked ham
- 5 dried tomatoes marinated in oil
- 100 g small buffalo mozzarella balls
- 50 g arugula
- olive oil
- Spices: salt and pepper
How to prepare
- Heat the SKOTTI with the plancha or use a grill of your choice
- Deseed the pumpkin and cut it into wedges.
- Add some olive oil to the hot plancha and grill the pumpkin on both sides over indirect heat for a few minutes.
- Then season with salt and pepper.
- Now arrange the remaining ingredients on a plate and add the warm pumpkin. Season everything again with a little olive oil, salt, and pepper, and top with some fresh herbs. Your delicious dish is ready.
Have fun grilling and enjoy your meal!
Looking for more inspiration? Browse through our other delicious recipes and get your grill blazing!
