Pumpkin medallions with speck and cheese, baked in the oven — a quick and tasty autumn recipe for a very easy, economical and flavorful main course and an original appetizer. If you love pumpkin recipes but don’t have any inspiration and don’t know how to cook it, this is the quick and tasty dish that will save your dinner. The slices of pumpkin about 0.2 in (1/5 in) thick are baked for a few minutes, then filled with speck and cheese (provola, caciotta, scamorza…) and then left to brown a bit more in the oven. These medallions, as good as the famous Baked Pumpkin Cutlets, are prepared in no time, are very easy to make and can also be cooked in an air fryer. Let’s head to the kitchen now, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the pumpkin medallions
- 1.8 lbs violina pumpkin
- 10 slices speck
- 7 oz cheese (caciotta or provola)
- as needed salt
- as needed extra virgin olive oil
- as needed breadcrumbs
Tools
- Baking sheet
- Baking dish
- Oven
Preparation of the pumpkin medallions
To make my pumpkin cutlets I usually use a large butternut pumpkin — its shape allows me to get evenly round slices and after cooking it stays firm, so try it.
To make the pumpkin medallions, start by peeling the pumpkin, then slice it and get about 10–12 slices, about 0.2 in (1/5 in) thick or slightly less.
Arrange them on a baking sheet lined with parchment paper.
Brush with a little oil, sprinkle with salt and
bake for 15 minutes at 392°F (conventional oven), turning halfway through. Once you have golden, flavorful slices, place half of them on a baking dish lined with parchment paper.
Fill each with a slice of speck and a slice of cheese, then cover each pumpkin disc with another pumpkin slice.
Sprinkle with breadcrumbs and return to the preheated oven at 392°F for another 5–10 minutes. Remove from the oven and serve. The pumpkin medallions are best hot and just out of the oven, but they are also good at room temperature. You can also prepare them in advance and briefly reheat them in the oven just before serving.
Storage notes and tips
Pumpkin medallions with speck and cheese keep in the fridge for 48 hours if stored in an airtight container and should be lightly reheated before eating. You can cook them in an air fryer for a few minutes less and they will be equally good.
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