The clever pumpkin parmesan is Grandma Assunta’s pumpkin parmesan recipe that has been with me since I was little.
I still remember going to the garden with her to find the perfect pumpkin, as she said, not too ripe, firm and with a bright yellow color.
This pumpkin parmesan can be considered a clever pumpkin parmesan because it is prepared in just a few minutes by putting everything raw without compromising the taste.
Sweet, creamy, and stringy, the yellow pumpkin parmesan is a really appetizing dish, thanks to the melty cheese and cooked ham, even the little ones love it.
Baked pumpkin, with its enveloping aroma and soft texture, is the perfect side dish to warm up autumn days. It’s also ideal to serve as a main dish.
I have many recipes with this vegetable, such as the tasty raw marinated pumpkin, the soft cooked marinated pumpkin, the delicious pumpkin and gorgonzola, baked pumpkin and potato gratin, the pumpkin risotto and many more.
To not miss my recipes, I WAIT FOR YOU on
INSTAGRAM and on
Facebook
To always stay updated on my new recipes you have the possibility to ACTIVATE THE PUSH NOTIFICATIONS OF MY BLOG
I also recommend
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the preparation of quick pumpkin parmesan
- 1.3 lbs pumpkin
- 9 oz mozzarella
- 4 oz cooked ham
- 1.5 oz grated parmigiano
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Baking Dish
- 1 Mandoline
Steps for the preparation of quick pumpkin parmesan
To prepare the pumpkin parmesan, start by thoroughly washing the pumpkin under running water. I always leave the skin on as it is rich in benefits and once cooked it remains soft and tasty.
Cut the pumpkin in half; I used the Warzen orange pumpkin, but you can use the Mantovana, the Delica, the Violina, or the Butternut, remove the seeds and filaments, and divide into 4 parts.
With a mandoline slice into slices about 1/5 inch thick.
Grease a baking dish with a drizzle of extra virgin olive oil and arrange the pumpkin slices until the entire surface is covered.
Salt and add the cooked ham,
The julienned mozzarella,
the grated parmigiano
And repeat the operation. The last layer, season it only with fine salt, grated parmigiano and rosemary.
Bake in a static oven at 356°F for about 35-40 minutes or until golden brown.
For cooking in an air fryer, use a smaller baking dish and halve the portions. Cook at 356°F
for a total of 20 minutes.
For the first 15 minutes cover with a small sheet of aluminum foil (so the pumpkin cooks without burning on top), in the last 5 minutes remove the aluminum and let it brown to get the golden crust.
Advice and storage
If you want to give a fresh touch, sprinkle a little chopped parsley or basil leaves when serving (not before), so they do not wilt.
Storage let the parmesan cool completely and store in the fridge for two days in an airtight container.
If you want to preserve it longer, you can also freeze it
• Wrap with plastic wrap, put it in freezer bags.
• You can keep it for about 2-3 months.
• When you want to eat it, let it thaw slowly in the fridge and then heat it in the oven (or in the air fryer, if you want).
IF YOU LIKE MY RECIPE, RATE IT WITH MANY STARS
To not miss my recipes, I WAIT FOR YOU on
INSTAGRAM and on
Facebook
To always stay updated on my new recipes you can ACTIVATE THE PUSH NOTIFICATIONS OF MY BLOG
FAQ (Frequently Asked Questions)
What can I use instead of mozzarella?
You can substitute mozzarella with provolone or scamorza.
Does the pumpkin need to be pre-cooked?
No, if you slice the pumpkin thinly you can avoid pre-cooking. It’s the “clever” version that saves you time.
