Pumpkin and Parmesan Carpaccio, an appetizer, a main dish, or a side dish, requires only two ingredients to have a fantastic, economical, and nutritious dish in no time. Besides being low in calories, it is a reservoir of carotenoids, and you only need to consume a little pumpkin to get the necessary daily amount of vitamin A. Pumpkin is a fall vegetable and can be found from the end of August until the end of November, and there are pumpkins in some areas where harvesting continues until the end of February, so they are good for you and delicious, let’s take advantage of them.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 238.06 (Kcal)
- Carbohydrates 24.10 (g) of which sugars 4.17 (g)
- Proteins 10.55 (g)
- Fat 12.54 (g) of which saturated 5.66 (g)of which unsaturated 2.78 (g)
- Fibers 3.75 (g)
- Sodium 581.62 (mg)
Indicative values for a portion of 110 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
- 12 oz butternut squash
- 1.75 oz Parmesan cheese
- 1 tbsp breadcrumbs
- 1 tsp rosemary (dried)
- 2 tsp extra virgin olive oil
- to taste salt
- 10 leaves basil
Tools
- Slicer
- Baking Tray
- Parchment Paper
Steps
For this preparation, I used butternut squash, a refined and tasty variety of the Cucurbina moschata family. There are many varieties of pumpkins, and for simplicity, they have been grouped into four species, each containing several varieties. The winter ones, like the Mantovana, the piacentina, or the Chioggia marina, are part of the Cucurbita maxima group. The one we use for carving, like the Halloween Jack-o’-lantern, belongs to the Cucurbita pepo group and is the most used for both sweet and savory preparations in the kitchen.
After peeling the pumpkin, I cut it into thin slices, using a slicer for assistance, which you might also have at home; otherwise, a mandolin works just fine. Place the pumpkin slices on the baking tray lined with parchment paper and season with salt, olive oil, rosemary, and breadcrumbs. Using the mandolin, cut the Parmesan into shards and set them aside.
Bake the pumpkin at 375°F for 20 minutes. As soon as it’s done, don’t wait for it to cool completely; immediately cover with Parmesan shavings, a drizzle of extra virgin olive oil, and a few fresh basil leaves, then serve.
FAQ (Frequently Asked Questions)
How do I recognize a fresh pumpkin?
You can recognize the freshness of a pumpkin if the flesh is dry and firm, without any blemishes or strands. The smell should also be pleasant, which is another sign of freshness.
