Air Fryer Hokkaido Pumpkin
Air fryer Hokkaido pumpkin is one of the easiest autumn side dishes, because the thin skin is edible and you do not need to peel anything. Cut the pumpkin into wedges, toss them in olive oil and thyme, and 15 minutes at 200°C gives you soft, sweet flesh with golden edges. The whole thing takes about 30 minutes from whole pumpkin to plate.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 4
- Per serving
- 115kcal
Where air fryer hokkaido pumpkin comes from
Hokkaido is a variety of red kuri squash, named after the Japanese island and grown across Europe and sold in many British supermarkets in autumn, often just as "red kuri squash". It is small, bright orange, and unlike most squash it has a skin that you can eat. The flesh is sweet and nutty, and holds its shape better than butternut when roasted.
Basket size and cooking in batches
A pumpkin of about 800g gives roughly 650g of wedges, which fit in one loose layer in a 5–6 litre basket. In a smaller 3–4 litre basket, cook them in two batches of 15 minutes each, which adds about 15 minutes to the total.
Preparing air fryer hokkaido pumpkin
Tap a time to start a timer.
- Prepare the pumpkin Scrub the skin under cold running water and dry it. Cut the pumpkin in half, scoop out the seeds and stringy bits with a spoon, then cut each half into wedges about 2cm thick. Leave the skin on.
- Season Put the wedges in a large bowl with the oil, salt, thyme and pepper. Toss with your hands until every piece is coated.
- Preheat Heat the air fryer to 200°C for .
- Cook Lay the wedges in the basket in a single layer, with a little space between them. Cook for , turning them over at the halfway point, until golden at the edges and a knife slides easily into the thickest part.
- Serve Serve the wedges straight away, while the edges are still crisp.
What to serve with air fryer hokkaido pumpkin
The wedges go well with roast chicken, sausages or a nut roast, and are good cold in a lunchtime salad. For a pumpkin dish that works as a main course, try stuffed pumpkin, or see air fryer pumpkin for another way to cook it in the air fryer.
If you swap the thyme, rosemary or smoked paprika are the best alternatives.
Common problems and fixes for Air Fryer Hokkaido Pumpkin
- The pumpkin is too hard to cut.
- Prick the whole pumpkin a few times with a fork and microwave it on high for 2 minutes. Leave it to cool for a couple of minutes, then cut it. It will be much easier on the knife and your hands.
- The edges are dark but the middles are still firm.
- The wedges were too thick or uneven. Cut them to 2cm, and if one is still firm, give it 2 more minutes and check again with a knife.
- The wedges are soft and pale instead of roasted.
- The basket was too crowded, so the pieces steamed. Cook in two batches if they will not sit in one loose layer, and pat the pumpkin dry before you oil it.
Frequently asked questions about Air Fryer Hokkaido Pumpkin
Do you have to peel Hokkaido pumpkin?
No. The skin is thin and edible, and it softens as it cooks. Just scrub it clean first.
How long do you cook Hokkaido pumpkin in an air fryer?
15 minutes at 200°C for 2cm wedges, turned halfway. Smaller 2cm cubes need about 12 minutes.
Can I roast it in the oven instead?
Yes. Spread the wedges on a lined baking tray and roast at 200°C (180°C fan), gas 6, for 25–30 minutes, turning once.
Can I use another squash?
Yes. Butternut squash works in the same way, but peel it first and cook the 2cm pieces for 15–18 minutes.
How did you like the recipe?
4.7 / 5 · 58 ratings
