Baked pumpkin with gorgonzola, a very simple and tasty main course, perfect for an everyday dinner or with friends and family. A few days ago Francesca’s boyfriend was over for dinner and, like every Saturday, I make pizza. I always prepare it with gorgonzola for him, because he loves it, but there was still enough left to make this delight. The texture and flavor of the pumpkin paired with the melted gorgonzola in the oven: a delight! Of course, no one at home likes pumpkin, but when it comes to this combination, everyone steps up to taste it. I recommend you try it because it’s too good. If you don’t like gorgonzola, you can replace it with another creamy cheese of your choice. As for the pumpkin, I recommend using the variety with edible skin, because it will be even better. I chose the Hokkaido pumpkin, a small Japanese variety, round-shaped with a deep orange skin. Yes, I know what you’re thinking: with all the Italian varieties, why the Japanese one? I tried it a few weeks ago for another recipe and fell in love with its sweet flavor, with hints of chestnuts and walnut. However, in this case, you can use the pumpkin variety you prefer. And now, let’s go to the kitchen together, because the baked pumpkin with gorgonzola will be ready in a click!
If you are interested in other pumpkin recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 138.97 (Kcal)
- Carbohydrates 7.37 (g) of which sugars 3.20 (g)
- Proteins 5.85 (g)
- Fat 10.35 (g) of which saturated 4.89 (g)of which unsaturated 2.43 (g)
- Fibers 0.60 (g)
- Sodium 922.28 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 15 oz pumpkin (hokkaido)
- 1 tbsp extra virgin olive oil
- 3.5 oz gorgonzola
- salt (to taste)
- pepper (to taste)
Tools
- Cutting Board
- Knife
- Baking Dish
Steps
First, clean the pumpkin by removing the seeds and internal fibers. Then cut it into cubes and transfer them into a baking dish greased with oil. Season with salt and pepper, add a bit more oil on the surface, and bake in a preheated oven at 392°F for 30 minutes.
Then remove the baking dish and distribute chunks of gorgonzola over the pumpkin. Put the dish back in the oven for another 5 minutes or until the cheese is melted.
The pumpkin with gorgonzola is ready to be served and enjoyed.
Storage and Tips for Baked Pumpkin with Gorgonzola
This main course is best enjoyed immediately after cooking.
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FAQ Questions and Answers for Baked Pumpkin with Gorgonzola
What can I substitute for gorgonzola?
You can alternatively use taleggio or another creamy cheese of your choice.
