How to make Mediterranean-style pumpkin is a question I often get asked.
I start by saying that I particularly like this vegetable, and the Mediterranean-style pumpkin baked or in the air fryer is one of my favorite recipes.
Besides being an easy and quick pumpkin recipe, the gratin makes it truly appetizing.
The gratinated pumpkin is low in calories, high in fiber, and vitamins, and the combination with cherry tomatoes, onions, and olives makes it fresh and flavorful.
This season, I particularly love making pumpkin recipes, like the pumpkin and potato gratin with gorgonzola in the oven, pumpkin chips that I also snack on as an appetizer, the delicious pumpkin parmigiana that even my husband likes, which is not a given, and then, when I crave something fresh, marinated raw pumpkin carpaccio, oh how I love it!
In short, as you can see, I like pumpkin recipes in every way possible, and luckily my dad plants plenty of them every year!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin
- 3.5 oz red onion
- 1 oz breadcrumb
- 0.7 oz grated parmesan
- 8 cherry tomatoes
- 12 black olives
- 3 tbsps extra virgin olive oil
- to taste fine salt
- to taste dried oregano
Tools
- 1 Mandolin
- 1 Baking Tray
- Parchment Paper
- 1 Bowl
Steps for Preparing Mediterranean-Style Baked Pumpkin
For a good Mediterranean-style pumpkin, I recommend a Delica or Mantovana pumpkin: they have firm, sweet, and low-stringy flesh that remains soft without falling apart when cooked, perfect for absorbing Mediterranean aromas and herbs.
Wash the pumpkin under running water. Cut it in half and remove the seeds and strings.
Clean the onion and wash the cherry tomatoes.
With a mandolin, slice the pumpkin into slices about half a centimeter thick. I left the skin on as it’s full of nutrients, thinly slice the onion, and cut the tomatoes in half.
In a bowl, mix the breadcrumbs, grated parmesan, salt, and dried oregano. Mix well and set aside.
Line a baking tray with parchment paper and arrange the pumpkin slices and onions
Add the halved cherry tomatoes
Sprinkle the breadcrumb and parmesan mixture over the vegetables and add the olives.
Drizzle with a splash of extra virgin olive oil and bake
In a preheated static oven at 356°F (180°C). Bake for 25-30 minutes. Check in the last few minutes; the surface should be golden and the pumpkin tender.
Bake at 356°F for 12-15 minutes, turning halfway through. Each air fryer has slightly different cooking times, so check in the last few minutes. It should be golden.
Storage
Mediterranean-style pumpkin can be stored in the fridge in a airtight container for 2 days.
Freezing is not recommended.
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FAQ (Questions and Answers)
What type of pumpkin can I use besides Mantovana?
The Delica or Butternut squash: they have firm, less watery, and sweet flesh, perfect for gratinating.
What can I use instead of parmesan?
You can use pecorino for a more intense flavor
Can I use pumpkin without the skin?
Yes, of course.
