The gratinated pumpkin is a perfect side dish for the autumn season.

A simple, quick, tasty, and light side dish for those who love this vegetable.

The aromatic herb-enriched breadcrumb coating makes this dish truly delightful: crispy and golden on the outside, soft on the inside.

The gratinated pumpkin is excellent for accompanying meat, fish, or cheese dishes. Its simplicity will win over everyone, even the little ones who don’t like to eat vegetables.

To prepare it, I recommend using butternut squash, a much tastier variety with firmer flesh and a sweet, nutty flavor.

It’s perfect for this dish because of its elongated shape. You can use the narrower, seedless part, slicing it into discs about 3/4 inch thick, obtaining perfect portions to present at the table when you have guests.

If you love pumpkin, here are some delicious recipes to try!

Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

4 slices of butternut squash
1.06 oz of bread crumbs
3 tablespoons of grated Parmesan cheese
to taste of salt
to taste of garlic powder
to taste of marjoram
to taste of thyme
to taste of parsley
to taste of extra virgin olive oil

Steps

Cut the pumpkin slices about 3/4 inch thick, remove the skin, and season the slices on both sides with salt.
Prepare the breadcrumb coating by mixing the bread crumbs with the grated Parmesan cheese.
Season with a little garlic powder.
Add marjoram, thyme, and parsley.
I use dried spices for convenience and to always have them available, but you can use fresh if you prefer.
Line the baking tray with parchment paper and drizzle a little extra virgin olive oil, spreading it with a kitchen brush.
Place the pumpkin slices and sprinkle a little of the breadcrumb coating on each, topping with a drizzle of oil.
Bake at 392°F for about 20 minutes. Before turning off, pierce the slice with a fork to check if it’s perfectly cooked.