For the Hokkaido from the oven, preheat the oven to 200Grad convection. Wash the Hokkaido and cut in half. Remove the seeds and cut the flesh into strips about 2 cm wide.
The practical thing about this pumpkin is that you do not have to remove the peel! Cover a baking tray with silicone baking foil or baking paper and brush with olive oil and sprinkle with a little salt.
Place the squash strips on the baking sheet and also brush with olive oil and lightly salt. Bake the pumpkin strips until they have taken on some color (in my oven it took about 30 minutes).
In between, the pumpkin strips should be turned once.