Pumpkin with speck and gorgonzola is a simple and delicious recipe. Finally, the pumpkin is back to fill the market stalls. After zucchini, pumpkin is the vegetable I love the most; in fact, on my Blog you will always find lots of Pumpkin Recipes. Today I want to tell you about a very simple and tasty recipe that I really liked: Pumpkin with gorgonzola and speck. Thin pumpkin slices wrapped in slices of speck and stuffed with gorgonzola and walnut kernels. A combination of scents and flavors that I found perfect. The sweetness of the pumpkin is perfect with the more flavorful and slightly smoked speck and with the creaminess and strong taste of gorgonzola with mascarpone. In short, a little recipe that I recommend you try soon, especially if like me you love pumpkin, but even if you don’t love it too much, I’m sure you will be won over by this version. And, if you prefer, you can also cook it in an air fryer if yours is large enough. So let’s rush to the kitchen and prepare Pumpkin baked with speck together
AND DON’T MISS THESE RECIPES EITHER:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 242.20 (Kcal)
- Carbohydrates 5.78 (g) of which sugars 2.24 (g)
- Proteins 10.14 (g)
- Fat 20.34 (g) of which saturated 1.48 (g)of which unsaturated 1.95 (g)
- Fibers 0.61 (g)
- Sodium 491.65 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pumpkin
- 1.5 lbs pumpkin
- 4.2 oz speck
- 7 oz gorgonzola and mascarpone
- 1.4 oz walnut kernels
- to taste extra virgin olive oil
- A few pinches pepper
- to taste salt
How to prepare Pumpkin with speck and gorgonzola
Clean the pumpkin by removing the peel, seeds, and internal filaments. Then cut the pumpkin into thin slices. Place the pumpkin slices on a baking sheet lined with parchment paper. Salt the pumpkin and bake in a preheated oven in static mode at 375°F for 22-24 minutes.
Take the pumpkin out of the oven and let it cool slightly so that you can stuff it. Wrap each slice of pumpkin with a slice of speck. Arrange them back on the tray without overlapping.
Season with a sprinkle of pepper. Using 2 teaspoons, place some dollops of gorgonzola on each pumpkin slice. Also distribute the coarsely chopped walnut kernels. Finally, season with a drizzle of extra virgin olive oil.
Bake the Pumpkin with speck in a hot oven at 375°F for another 6-7 minutes. With this double cooking, the pumpkin will remain very soft while the speck and gorgonzola will melt without overcooking.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover pumpkin slices, store them in a container in the fridge for a day. You just need to reheat them for a few minutes in the oven or microwave
For an extra special touch, I recommend serving them with a drizzle of honey
Also read the recipe for Pumpkin Parmesan
Your questions
What can I substitute for speck?
With slices of cooked ham or rolled bacon
Can I omit the gorgonzola?
Sure, you can simply omit it or replace it with crescenza or stracchino
What can I substitute for walnuts?
With almonds or hazelnuts, but if you prefer, you can simply omit them
