Pumpkin Parmigiana, a variant of the classic eggplant parmigiana where pumpkin – in my case delica – is used instead, a truly versatile ingredient. The beauty of this parmigiana is that it is completely assembled raw, making it quite quick and easy to prepare.
Ideal as a main course or as a tasty second course, this pumpkin parmigiana will win over everyone with the sweetness of the pumpkin and the savoriness of the ham and fontina.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosities, write a comment or use the contact form at the end of the page.
If pumpkin is an ingredient you love to cook, don’t miss the collection SWEET AND SAVORY PUMPKIN RECIPES.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 172.03 (Kcal)
- Carbohydrates 12.26 (g) of which sugars 3.60 (g)
- Proteins 10.80 (g)
- Fat 9.72 (g) of which saturated 4.87 (g)of which unsaturated 2.54 (g)
- Fibers 1.34 (g)
- Sodium 779.10 (mg)
Indicative values for a portion of 150 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 Pumpkin Parmigiana
- 1.1 lbs delica pumpkin
- 3.5 oz cooked ham
- 1.8 oz fontina
- 2 tbsps pecorino romano (grated)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste flour
Tools
- Cutting Board
- Knife
- Bowl
- Baking Dish
Pumpkin Parmigiana Recipe
Start preparing the pumpkin parmigiana by cleaning the delica pumpkin and cutting it into slices about a couple of millimeters thick.
Coat the pumpkin slices in flour and shake them well to remove excess.
Grease a baking dish with a tablespoon of extra virgin olive oil and form the first layer of the parmigiana with the floured pumpkin slices.
Season the first layer with salt and black pepper.
Continue the preparation with slices of cooked ham and some pieces of fontina.
Continue in the same way until you have used all the ingredients.
For the last layer, after seasoning the pumpkin with salt and black pepper, finish with the grated pecorino romano and a drizzle of extra virgin olive oil.
Bake the pumpkin parmigiana in a preheated oven in fan mode at 356°F (180°C) for 35-40 minutes.
Remove from the oven, let it cool for a few minutes and serve immediately.
Pumpkin Parmigiana
Consult this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With pumpkin, I also prepared sandy pumpkin!
Can I substitute delica pumpkin with another variety?
Yes, you can use other varieties of pumpkin, such as butternut or mantovana pumpkin.
Can I prepare the parmigiana in advance?
Yes, you can assemble the parmigiana the day before and store it in the fridge covered with plastic wrap. Cook it before serving or reheat it in the oven if it’s already cooked.
What is the best cheese to use if I can’t find fontina?
If you don’t have fontina, you can substitute it with smoked scamorza, mozzarella for pizza, or another soft cheese that melts well, like asiago.
Can pumpkin parmigiana be frozen?
Yes, you can freeze it after cooking. Make sure it cools completely, then wrap it well in aluminum foil or place it in an airtight container. Thaw it in the fridge and reheat it in the oven before serving.
This recipe is also a great lunchbox option! Find more ideas in the collection Lunchbox Recipe Collection, over 50 ideas for your office or university lunches
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
