Baked pumpkin with speck and cheese, tasty and cheesy. The recipe I want to tell you about today once again features pumpkin, which I baked and then stuffed with cheesy cheese and speck. A simple recipe that my family really liked. The sweetness of the pumpkin pairs excellently with the saltiness of the speck, creating a tasty and flavorful dish. I also recommend not missing the recipe for Baked Pumpkin Cutlets. Pumpkin, besides being delicious, is rich in nutrients and special substances for our body, so much so that it is called the “queen” of the season! Rich in vitamins A and C, low in calories, and high in fiber, antioxidants, and potassium. So many more reasons to take advantage of the season and prepare it in many tasty recipes. Let’s then head to the kitchen and prepare together the Baked Pumpkin
AND DO NOT MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 226.75 (Kcal)
- Carbohydrates 7.05 (g) of which sugars 3.21 (g)
- Proteins 14.91 (g)
- Fat 16.09 (g) of which saturated 8.35 (g)of which unsaturated 5.49 (g)
- Fibers 0.49 (g)
- Sodium 403.24 (mg)
Indicative values for a portion of 170 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 for the Baked Pumpkin with Speck
- 21 oz pumpkin (butternut)
- 3.5 oz speck
- 7 oz mixed caciotta cheese (sliced)
- 1.4 oz grated Parmesan
- to taste extra virgin olive oil
- to taste salt
- 1 sprig rosemary
How to prepare the Baked Pumpkin with Cheese
To prepare this recipe, I used a long pumpkin to have round slices, but if you prefer, you can use another type of pumpkin. Cut the pumpkin into slices and remove the skin and any seeds and internal fibers.
Place the pumpkin slices on a baking sheet lined with parchment paper. Add a pinch of salt and a drizzle of extra virgin olive oil.
Bake the pumpkin in a preheated static oven at 374°F for 20-25 minutes. The cooking time depends on the pumpkin and the thickness of the slices, so I recommend checking the doneness by pricking them with a fork.
Leave the oven on and take the pumpkin out. Place 2 slices of speck and a slice of cheese on each pumpkin slice.
Add the grated Parmesan and a small sprig of rosemary. Add a drizzle of extra virgin olive oil.
Put the pumpkin back in the oven for another 5-6 minutes. Serve it hot and cheesy.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer, you can replace the speck with cooked ham and the caciotta with scamorza, mozzarella, or simply some cheese slices
If there are leftover pumpkin slices, store them in a container in the fridge for 1-2 days. You just need to heat them for a few minutes in a warm oven or microwave
Do not miss the recipe for Pan-fried cabbage with speck
Do not miss the recipe for Pan-fried cabbage with speck
