The roasted pumpkin with egg and cheese sauce is a healthy, tasty, and surprisingly satisfying main course, perfect for everyday lunches and dinners.
The pumpkin is one of the ingredients we use most often in the kitchen: versatile, economical, and naturally sweet, it lends itself to endless preparations, from savory to sweet. When we’re in the mood for something light yet filling, oven-baked pumpkin is always a winning choice, especially when paired with a creamy sauce.
This time we’ve chosen a sauce different from the usual, based on eggs and fresh cheese, flavored with turmeric and lemon juice. With just a few ingredients, we get a balanced dish, rich in protein, and very easy to prepare.
Served with bread or rice, this roasted pumpkin also becomes a complete main dish, ideal for the whole family.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
Ingredients to prepare Roasted Pumpkin with Egg and Cheese Sauce
- 1/2 pumpkin
- extra virgin olive oil
- paprika
- ground turmeric
- salt
- pepper
- 3 eggs
- 2.5 oz cottage cheese (or other creamy cheese)
- lemon juice
- ground turmeric
- salt
- parsley
- chili oil (optional)
Tools to prepare Roasted Pumpkin with Egg and Cheese Sauce
- Baking tray
- Parchment paper
- Blender
How to prepare Roasted Pumpkin with Egg and Cheese Sauce
Cut the pumpkin in half and remove the seeds. Slice it and remove the skin.
(If using a Hokkaido pumpkin, you can leave the skin.)
Place the pumpkin slices on a baking sheet lined with parchment paper. Season them with oil, smoked paprika, turmeric, salt, and pepper. Mix well to ensure they are well seasoned.
Bake in a preheated oven at 356°F for 30–35 minutes, turning the slices halfway through.
Hard-boil the eggs by cooking them for about 8 minutes from boiling (or you can poach them).
Transfer the eggs to the blender along with the cottage cheese, turmeric, lemon juice, and a pinch of salt. Blend until smooth and creamy.
Pour the egg and cheese sauce onto a serving plate. Arrange the roasted pumpkin slices on top.
Finish with chopped fresh parsley and a few drops of chili oil.
Storage
The roasted pumpkin can be stored in the refrigerator for 2 days in an airtight container.
The sauce is best consumed fresh, but it can be stored for 24 hours tightly closed in the fridge.
Tips
Serve the pumpkin hot to enhance the contrast with the creamy sauce.
If you prefer a more fluid sauce, you can add a tablespoon of hot water or extra virgin olive oil.
Great for meal prep for the week as well.
Variants
Lactose-free: use lactose-free fresh cheese or unsweetened plant-based yogurt.
Spicier: add curry or hot paprika to the sauce.
Vegan: replace the sauce with hummus or chickpea and lemon cream.
FAQ (Questions and Answers)
Can I use a different type of pumpkin?
Yes, any variety of firm-fleshed pumpkin will do.
Does the sauce taste too much like eggs?
No, the lemon and fresh cheese perfectly balance the flavor.
Can I prepare it in advance?
Yes, you can prepare both the pumpkin and the sauce a few hours ahead and assemble at the moment.
