Most tempting baked pumpkin with cheese. In just a few minutes you have an excellent, easy and quick dish: you just need to peel the pumpkin, slice it and arrange it in the baking dish with a few aromatics for a fast cooking. At the end we add the cheese to give that more indulgent touch that makes the pumpkin so good it makes everyone’s mouth water. Both adults and children love it prepared like this, almost like little cheese-topped pizzas, without sauce — but if you like you can add it: a little tomato passata over the cooked slices and the cheese, and you’re done. Kids will think they’re eating delicious mini pizzas, and you’ll be surprised to discover they’ll love pumpkin — an often disliked vegetable, not only by children but even by adults. I always have trouble convincing my husband to eat it, but I guarantee that cooked this way he admitted: “you know, it’s really good!”
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 12 slices (2-4 people)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn, Winter and Spring
Ingredients for tempting baked pumpkin with cheese
- 1/2 butternut squash
- 1 clove garlic
- to taste rosemary
- to taste extra virgin olive oil
- 1 chili pepper
- to taste salt
- 1 tbsp grated Grana Padano or Parmesan
- 2 oz Asiago cheese
Tools to prepare the baked pumpkin with cheese
- 1 Peeler
- 1 Knife
- 1 Cutting board
- 1 Baking sheet
- 1 Scissors
- 1 Spoon
- 1 Pastry brush
Steps to prepare the most tempting baked pumpkin with cheese
Cut the pumpkin in half by separating the wider part so you slice only the fleshy portion. Before slicing, peel it with a peeler — it will only take a moment. Then slice it on a cutting board with a large kitchen knife into even slices about 1/4 inch thick, or slightly more.
Put a thin drizzle of extra virgin olive oil on the baking sheet, pass the slices through the oil so the base is coated, and arrange them flat on the sheet. Brush the top of the slices with olive oil as well, season with salt, and arrange them slightly overlapping each other. You can leave a single slice in the center to form a flower-like shape.
Season with one sliced garlic clove, sprinkle chopped rosemary (use scissors to snip it directly over each slice) and do the same with the chili pepper.
Bake for about 10 minutes in a preheated convection oven at 392°F. Check them and if ready, remove from the oven and sprinkle with the grated cheese and the Asiago cut into small cubes, placing at least 3 cubes of cheese on each pumpkin slice. Return to the oven for a few minutes until the cheese melts and lightly browns, then remove and enjoy immediately while the cheese is gooey.
You can also prepare and cook the pumpkin in advance and add the cheeses only when you’re ready to serve: give it a final few minutes in the oven so it’s served warm and melty.
If there are leftovers, you can store them in the refrigerator for a couple of days. They’re great cold or reheated.
