How to make a baked pumpkin and cheese pan – Italian Cuisine


Do you think of an autumn dish that is warmer, more comfortable and more tasty than this? Here's how to prepare it in the oven (and save a dinner)

You have already bought the first one pumpkin of the season? There are those who love making us velvety, soups and stews; those stuffed pasta and salads; those cakes and biscuits. Then, there are those who don't have much time to spend in the kitchen, but still want to bring a vegetable with them a good dish, tasty and at the same time fast. We suggest one to this category of pumpkin lovers baking sheet with lots of cheese, a second that is also a rich side dish, a dinner-saving recipe that can be prepared even in advance and that can be brought to work the next day (if any!).

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Autumn means comfort food

For this comfort food, warm and creamy, mouth-watering, you just need it very few ingredients: pumpkin, cheese, oil, salt and pepper. All the goodness of this recipe is in theencounter between the sweetness of the pumpkin and the flavor of the cheeses and in the soft and stringy consistency that you will get from cooking a good pumpkin and a mix of cheeses.
You can choose the pumpkin you prefer, we recommend the valance and you have two options: with peel or without peel. This depends on your tastes. If you decide to leave the skin, however, cut quite thin slices because in the oven it must become soft.
As for the cheeses, instead, you can use one of the kind fontina, which melts with heat; or opt for more varieties together like gorgonzola, parmesan, mozzarella, fontina and taleggio.

Baked cheese and pumpkin: the recipe

First peel the pumpkin and cut it into slices.
You can
place the slices in an oiled baking dish alternating them with layers of cheese, or you can mix everything together.
Add a thread of extra virgin olive oil and the herbs such as rosemary, sage, marjoram and thyme; a pinch of salt and pepper and cook at 230 ° for about 20 minutes.

Find out more tips for making this dish in the tutorial!

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