Cheese-Stuffed Pumpkin Slices recipe

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Ingredients

1 tablespoon unsalted butter, melted
1 (5 pound) pumpkin
¼ cup extra-virgin olive oil
6 sprigs fresh thyme, leaves stripped, or more to taste
sea salt and ground black pepper to taste
4 ounces fresh mozzarella cheese
2 ounces grated Parmigiano-Reggiano cheese

Nutrition Info

237.4 calories
carbohydrate: 24.3 g
cholesterol: 19.1 mg
fat: 13.4 g
fiber: 4.4 g
protein: 10.2 g
saturatedFat: 4.8 g
servingSize: -
sodium: 241.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.

  2. Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.

  3. Place pumpkin slices on the prepared baking sheet and drizzle with olive oil, sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.

  4. Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.

  5. Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.

  6. Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

Recipe Yield

8 servings

Recipe Note

Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.

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