The fall is here and so are the pumpkins. I love pumpkins, and this fall Hokkaido pumpkin is my favourite pumpkin. Hokkaido is amazing, no matter how you prepare it it turns out delicious.
It is Japanese and it is named after Hokkaido-island in Japan. I have never been to Japan but friends of ours who have say that Hokkaido island is really beautiful and its big agricultural area makes it quite different to the rest of Japan. Sounds very exotic to me!
My cinnamon buns with Hokkaido are super buns! But the most common way I eat Hokkaido is either oven-roasted or steamed, and seasoned with some honey and cinnamon. Both ways of preparing are equally delicious, but sometimes I feel for steamed and sometimes for oven-roasted.
Oven roasting takes some time but it brings out the sweetness and the flavour of the pumpkin. I cut the pumpkin in cubes and roast on 180 degrees for about 45 minutes. Nothing else needs to be added. And when is done I sprinkle some cinnamon and drizzle some honey over.
Steamed Hokkaido is more light in taste and the texture is almost like a custard. Cut it in cubes and steam for about 20 minutes. When done season with cinnamon and honey.