Looking for a fall dish that feels like home and encapsulates all the warmth of the season? Baked Pumpkin with Cheese is a simple yet flavorful recipe, where the creamy sweetness of the pumpkin meets the saltiness of quark and the surprising crunch of spiced flatbread chips.
Perfect as a main vegetarian dish, served with a fresh salad or rustic bread, or as a refined side dish to accompany roasted meats, this recipe is a wildcard to bring to the table both for a quick dinner and for a special occasion.
Also discover:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients to make Baked Pumpkin with Cheese
- 1 butternut squash
- 2 onions
- 5.3 oz fresh cheese (quark)
- oregano
- paprika
- ginger
- thyme
- rosemary
- 3 tbsps extra virgin olive oil
- salt
- pepper
- 2 flatbreads
- extra virgin olive oil
- spices (paprika, turmeric, curry)
- herbs (oregano, rosemary, thyme)
- salt
- pepper
Tools for making Baked Pumpkin with Cheese
- Baking Pan
- Parchment Paper
- Knife
- Cutting Board
How to Make Baked Pumpkin with Cheese
Peel the pumpkin, remove the seeds, and cut it into cubes.
Slice the onions and place them along with the pumpkin on a baking sheet lined with parchment paper.
Season with oil, spices, herbs, salt, and pepper.
Add the quark cheese in small dollops scattered on the surface.
Bake at 356°F for about 30 minutes, until the pumpkin is tender and slightly golden.
Cut the flatbreads into strips and then into triangles.
In a bowl, season the flatbread pieces with oil, spices, herbs, salt, and pepper. Mix well.
Place the triangles on a baking sheet lined with parchment paper.
Bake in the oven at 356°F for about 10 minutes, until crispy. Alternatively, you can use an air fryer for 5-7 minutes at the same temperature.
Serve the baked pumpkin with cheese accompanied by the crunchy spiced flatbread chips.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, transfer to a baking dish and heat in the oven at 356°F for about 10 minutes. Alternatively, you can use the microwave, but the oven helps maintain the original texture.
Advice
You can replace the quark with ricotta or fresh spreadable cheese for a milder taste.
If you love more intense flavors, try with crumbled gorgonzola or feta.
For an extra crunchy touch, add some toasted walnuts or hazelnuts to the pumpkin after cooking.
Variations
With potatoes: add some diced potatoes to the pumpkin for a more substantial side dish.
With crispy bacon: for non-vegetarians, you can add strips of crispy bacon on top.
With mixed vegetables: enrich the dish with peppers, zucchini, or carrots for a colorful and tasty bake.
FAQ
Can I prepare the pumpkin in advance?
Yes, you can cook the pumpkin in advance and reheat it just before serving.
What type of pumpkin is best to use?
Butternut or violina squash are ideal for this recipe due to their firm and sweet flesh.
Can the flatbread chips be made without an oven?
Yes, you can cook them in an air fryer or in a pan, turning them often until they are crispy.
