Cheese-Stuffed Pumpkin Slices
Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon unsalted butter, melted
- 1(5 pound) pumpkin
- ¼cup extra-virgin olive oil
- 6sprigs fresh thyme, leaves stripped, or more to taste
- sea salt and ground black pepper to taste
- 4ounces fresh mozzarella cheese
- 2ounces grated Parmigiano-Reggiano cheese
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.Step 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.Step 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.Step 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.Step 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.Step 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.