Grilled Hokkaido pumpkin
Since autumn has arrived, hokkaido zucchini are on every corner. I see she has the most recipes on how to cook soup from it. Hokkaido is best for me when it is baked.
Preparation steps
- I normally use Blue Hokkaido (blue squash) because it grows bigger and it is easier for me to grow it (and honestly I don't see any differences in taste between it and orange) You can mostly use any of the above. I mentioned this so that my picture doesn't bother you since you can see the green cover. Wash the Hokkaido pumpkin, cut it in half, remove the stones, clean it a little inside, and then cut the halves to get slices in the shape of a horseshoe about 5-8 mm thick. It can be thicker, but it takes longer to bake, so it can burn too much on the outside. Put the slices in a larger bowl, add salt as desired. You can also use a small teaspoon of if you want a spicy trick. Drizzle a little more oil and mix well. Leave to stand for 10-15 minutes for the salt to absorb. Meanwhile, heat the grill rack and when it is well heated place the slices of the oven. Rotate as needed. You can brush with a brush or pour a small spoon over the oil because it dries a lot when baking. When it is soft (you can easily prick it with a fork), it is ready to be served or nibbled right next to the grill.