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You can cut a Hokkaido effortlessly if you “treat” the pumpkin accordingly beforehand. In this household tip, we show you the trick that makes cutting the pumpkin very easy.
Cutting a Hokkaido pumpkin: It’s easy with this trick
Cutting a pumpkin can be quite a chore. You can make the work easier by cooking it briefly. You need a suitably large pot for this.
- Wash the Hokkaido thoroughly first. Even though the peel is easy to remove, you don’t have to peel a Hokkaido, you can eat the pumpkin with the peel.
- Place the washed Hokkaido in the pot and fill it with hot water. The pumpkin must be covered with water.
- Cook the Hokkaido on the cooker for about 10 minutes and then take it out of the water. Be careful not to burn yourself.
- Let the Hokkaido cool down a little. Pre-cooked, the pumpkin can then be cut effortlessly.
Oven or microwave as an alternative
If you do not have a large enough pot, you can also prepare the Hokkaido in the oven for easier cutting.
- Place the squash on the baking tray and preheat the oven to 150 degrees.
- After 20 to 30 minutes, take the squash out of the oven and let it cool before cutting.
- If you have a large enough microwave, it’s even quicker. Put the pumpkin in and set the microwave to 700 watts.
- After three to four minutes, the Hokkaido is soft enough to cut into pieces without any effort, for example if you want to freeze the pumpkin.
