Baked Hokkaido Pumpkin With Herbs

Back in Slovakia, orange pumpkin is considered exotic. Only recently, it started appearing in stores some time around autumn. However, most people do not buy it, for one simple reason. They have no idea what to do with it. Hokkaido pumpkin (how we call it) is very sweet compared to our traditional white-greenish pumpkin (in English spaghetti squash or white "pattypan" squash).
Therefore the vendors started attaching little recipe books to the pumpkin when selling. My mum all excited brought one home for me. It was my very first time cooking pumpkin, so I was quite excited myself. I prepared one of the simple baked dishes featured in the little attached recipe book. Here it is:

BAKED HOKKAIDO PUMPKIN WITH HERBS:

prep time: 45 minutes
serves: 4 people

• 1 medium sized pumpkin
  
• 1 kg potatoes
  
• marjoram
• oregano
• basil
• Herb de Provence
  
• salt
• caraway seeds
  
• oil
• 1/2 cup vegetable broth (optional)
  

Wash the pumpkin properly, cut in half, scoop out the seeds and without peeling the skin, cut the Hokkaido pumpkin into bite-size cubes. Wash the potatoes under running water and cut into cubes as well (leaving the skin on). Mix both with salt, herbs and crushed caraway seeds. Add the oil, 1/2 cup veggie broth or water and bake for about 30 minutes at 200 degrees. the potatoes should be soft and pumpkin a bit mushy. Serve with buttermilk or sour milk.

I garnished mine with chopped fresh parsley and a handful of chopped walnuts.

Since this makes a wonderful winter one-pot dish, I would like to submit it to Clumsy Cook´s Blog or Bust event. This month´s theme is Fall Dish.