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Hokkaido pumpkin spread: roasting sweetens it, and you don't need to peel it

Name: Hokkaido pumpkin spread: roasting sweetens it, and you don't need to peel it
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Ingredients: 400 g Hokkaido pumpkin (winter squash) (seeds removed, skin on); 1 tbsp Olive oil; 1 Garlic clove (unpeeled); 150 g Quark (farmer's cheese) (smooth); 1 tbsp Lemon juice; 1/2 tsp Salt; to taste Black pepper (ground); 2 tbsp Pumpkin seeds

Blend 400 g roasted Hokkaido pumpkin with quark and garlic for a smooth spread topped with toasted pumpkin seeds. Makes enough for 12 slices.

Vegetarian · Translated from Slovak · October 30, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 25 min
Total time: 1 hr
Temperature: 200 °C (400 °F)
Servings: 6 servings
Difficulty: Easy

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This velvety fall pumpkin spread is made with 400 g Hokkaido pumpkin roasted until tender, then blended with 150 g quark (farmer's cheese) and a roasted garlic clove. Roasting sweetens the pumpkin and softens its thin skin, so there is no need to peel it. Once blended, the spread is smooth and orange.

Toasted pumpkin seeds add crunch on top. One batch covers about 12 slices of bread and keeps in a sealed container in the refrigerator for 3 days.

Ingredients

6 servings

Units

Hokkaido pumpkin (winter squash) (seeds removed, skin on) 400 g
Olive oil 1 tbsp
Garlic clove (unpeeled) 1
Quark (farmer's cheese) (smooth) 150 g
Lemon juice 1 tbsp
Salt 1/2 tsp
Black pepper (ground) to taste
Pumpkin seeds 2 tbsp

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Instructions

Tip: tap a step to mark it as done.

Prepare the pumpkin
5 min
Preheat the oven to 200 °C (400 °F), or 180 °C (350 °F) for a fan oven (convection). Wash the Hokkaido pumpkin, remove the seeds, and cut it into roughly 2 cm cubes, leaving the skin on. Toss with the olive oil on a baking sheet lined with parchment paper and add the unpeeled garlic clove.
Roast
25 min
Roast for about 25 minutes, until the pumpkin is completely tender and lightly browned around the edges. Stir halfway through roasting.
Let cool
20 min
Let the pumpkin cool on the baking sheet. Warm pumpkin would thin out the quark and make the spread runny.
Blend
5 min
Squeeze the roasted garlic out of its skin. Blend the pumpkin, garlic, quark, and lemon juice with an immersion blender until smooth. Season with salt and pepper, then taste.
Toast the seeds
5 min
Toast the pumpkin seeds in a dry skillet for about 3 minutes, until they begin to pop. Let cool, then sprinkle over the spread just before serving.
Serve
Spread on dark bread or whole-grain rolls. Refrigerate in a sealed container and use within 3 days.

Tip: Hokkaido pumpkin has thin skin that softens in the oven; butternut squash also works, but remove its skin after roasting. For a packed snack, pack the seeds separately so they stay crunchy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 89 kcal
Protein: 5.0 g
Carbohydrates: 7.4 g
of which sugars: 2.5 g
Fat: 4.9 g
of which saturates: 1.3 g
Fiber: 1.2 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zamatová tekvicová nátierka z hokkaida: v rúre zosladne a šupka sa vôbec nelúpe