Cheese-Stuffed Pumpkin Slices
Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.
- Serves: 8 persons
- 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
Step 1Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
Step 2Cut 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 3Place 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 4Roast 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 5Slice 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 6Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.