The cheesy baked pumpkin is one of my current favorite recipes for cooking pumpkin. I had some Delica pumpkins to use, and I made one this way, creating a sort of white parmesan with cheese that was literally a hit. The great thing is that it takes just 5 minutes to prepare (not counting the time to slice the pumpkin :D), simply assemble all the ingredients by making layers and into the oven it goes, you don’t even have to pre-cook the pumpkin! Creamy, super tasty, and so cheesy, the tray of cheesy baked pumpkin will win everyone over, young and old, try it because it’s really fabulous, a vegetarian appetizer or main course that will have you licking your lips!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 25 oz pumpkin (already cleaned)
- 10.5 oz scamorza cheese
- 4.5 oz gorgonzola cheese
- 3.5 oz grated parmesan
- to taste salt
- to taste black pepper
- to taste spices
- to taste extra virgin olive oil
Steps
Cheesy baked pumpkin is very simple and quick to prepare. First, clean the pumpkin, remove the seeds and peel, and cut it into very thin slices, about 1/8 inch thick.
Create a first layer of pumpkin slices in a non-stick baking pan, trying not to leave too many gaps.
Season with salt, black pepper, and spices to taste (I used rosemary and garlic powder) and a drizzle of extra virgin olive oil.
Add some slices of scamorza, a bit of gorgonzola, grated parmesan, and cover with another layer of pumpkin. Continue this way until all ingredients are used. I used a 8×12 inch baking dish and made 5 layers of pumpkin.
Season the last layer of pumpkin again with salt, pepper, and spices, and add the remaining scamorza, grated parmesan, olive oil, and bake the cheesy pumpkin tray in a preheated oven at 400°F for about 30 minutes. Pierce the pumpkin with a fork to check for doneness.
The tray of cheesy baked pumpkin is ready. After taking it out of the oven, I recommend letting it rest for 5 minutes before serving.
Tips:
The tray of cheesy baked pumpkin can be kept at room temperature for a few hours or in the fridge for a couple of days. For this recipe, you can also use butternut squash or any other type you like. If you don’t like gorgonzola, you can simply omit it or replace it with another creamy cheese like Brie, taleggio, or stracchino. For an even more indulgent version, you can add chopped walnuts and/or speck. You can also cook it in an air fryer at 355°F for 25/30 minutes.
More pumpkin recipes HERE
