Roasted Hokkaido Pumpkin with Potatoes and Herbs

Roasted Hokkaido Pumpkin with Potatoes and Herbs

Hokkaido is one of the most rewarding pumpkins – its skin is thin, so there is no need to peel it. Just cut it in half, scoop out the seeds and slice the flesh into wedges. Baked in the oven with potatoes, garlic and herbs, it turns beautifully tender. The result is a simple meat-free dish that works as a side or a light supper on its own.