Cheese-Stuffed Pumpkin Slices recipe
All Recipes Side Dish Vegetables SquashIngredients
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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
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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 Cheese-Stuffed Pumpkin Slices
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
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.
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.
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.
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.
Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.