Try this delicious pasta dish:
The edible wrapper. After all, the bright orange Hokkaido pumpkin does not need to be peeled separately, you can eat its narrow shell without further ado. A recipe with an Italian touch – buon appetito! 1. preheat oven to 200 °C and grease a baking tray.
Rinse the pumpkin and pat dry. Cut the top into small pieces like a lid, brush the cut surfaces with olive oil and place the lid on top repeatedly. Bake squash with seeds for 45 min to 1 hour, until squash flesh is tender.
2. in the meantime, blanch the tomatoes in boiling water, remove the skin and cut off.
3. make pasta al dente in a saucepan of salted water.
4. rinse zucchini and cut into sticks. Heat olive oil in a saucepan, sauté ginger and zucchini and after 4 to 5 min add tomatoes. Season with dried pepper, salt, herbs and chopped olives. If you use fresh basil, fold it in only after cooking.
5. remove the seeds, including attached strings, from the baked pumpkin with a spoon and pass through a fine sieve. This pumpkin puree (also from the bottom of the sieve) into the zucchini tomato filling form. (The seeds you can either throw on the compost or enjoy dried and roasted as a healthy snack) Next, scrape out as much pulp as possible from the pumpkin with a spoon and add to the zucchini parade
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