Pumpkin medallions with gorgonzola, an irresistible and very simple appetizer to prepare, perfect for any occasion, even as a side dish. The combination is one of my favorites: I’ve made both risotto and pumpkin muffins stuffed with gorgonzola. I find that the sweetness of the pumpkin needs a contrast, which could also be another cheese with a strong flavor: taleggio, brie, pecorino…
These medallions are quick to make. I used butternut squash for its elongated shape, but if you can’t find it, use slices of another type of pumpkin. You simply need to cut the pumpkin into slices and cook it, then add the gorgonzola which will melt and become creamy.
You can decide to cook the pumpkin medallions in the oven or in an air fryer. In the recipe steps, you will find both cooking methods: choose the one you prefer.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Portions: 2 People
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 4 slices butternut squash
- 2 oz gorgonzola
- extra virgin olive oil
- salt
Recommended Tools
- Air Fryer dual resistance 10 liters
Steps for Pumpkin Medallions with Gorgonzola
Cut the pumpkin into slices about 1/4 inch thick. Depending on the thickness, the cooking time will vary, so adjust accordingly. If you like, remove the skin: I didn’t.
Place the slices on a baking tray, brush with a little oil, and cook in an air fryer at 356°F (180°C) for 12 minutes, or in the oven at 374°F (190°C) for 20 minutes, turning them halfway through cooking.
Add a pinch of salt and some gorgonzola, and put it back in the oven for 2-3 minutes, until the cheese melts well. Turn off the oven and serve the pumpkin medallions immediately.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, you can cook the pumpkin even the day before and, at the last moment, add the gorgonzola. Just heat it until the cheese melts.
How can I enrich the dish?
You can add coarsely chopped walnuts or a pinch of pepper.
Can I substitute gorgonzola?
Certainly. Use taleggio or brie, which pair perfectly with the sweetness of the pumpkin.
