Baked Pumpkin and Taleggio is a simple yet flavorful dish, perfect for enhancing the tastes of autumn. The sweetness of the pumpkin pairs perfectly with the creaminess and character of taleggio, creating a harmonious and irresistible contrast. Baking brings out the softness of the ingredients and gives a golden crust that captivates at the first bite. Excellent as an appetizer, hearty side dish, or main course, it’s a recipe that warms the table and the heart. If you love pumpkin recipes, try the pumpkin and cheese rolls, the baked pumpkin and sandy mushrooms, the chickpea curry with pumpkin, or the baked sandy potatoes and pumpkin.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Preparing Baked Pumpkin and Taleggio
- 1 pumpkin
- 7 oz Taleggio
- to taste salt and pepper
- 2 leaves sage
- to taste extra virgin olive oil
- 1 tbsp chopped parsley
Tools
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- Knife
- Baking Pan
Steps for Preparing Baked Pumpkin with Taleggio
Cut the pumpkin in half after washing it. Remove seeds and internal filaments. Place the two halves on a baking sheet lined with parchment paper. On each half, place a sage leaf, season with salt and pepper, and bake in a static oven at 350°F until the flesh becomes soft.
Clean the taleggio. Once the pumpkin is cooked, remove the flesh from the skin without damaging it. Add the taleggio in pieces to the pulp (half the dose for each half of the pumpkin), leaving everything inside the pumpkin skin.
After a gentle stir, season with extra virgin olive oil and bake for a few more minutes, just enough to melt the cheese. Serve with chopped parsley and good bread.
Storage
You can store the pumpkin in the refrigerator for a couple of days and reheat it in the oven.
