"Hokkaido" pumpkin

Contrary to what its name suggests, the Hokkaido pumpkin originates from North America. In the 19th century, it was brought to Japan, to the island of Hokkaido, by European immigrants. There it was specially cultivated and further bred, and given its name.
It has a sweet, nutty flavour with a chestnut-like undertone.

It contains vitamins A, B, C, E and K, as well as potassium, calcium, phosphorus, zinc, iron, manganese, copper, sodium, magnesium and selenium.

Hokkaido pumpkins should be stored in a frost-free, dark and dry place at temperatures around 8-10°C. Under these conditions, they can be kept for several months, usually until just before Christmas.