Baked pumpkin with parmesan is a simple but remarkably good way to cook pumpkin.
The baked pumpkin turns tender and creamy inside, while the finely grated parmesan or Vesterhavsost (an aged Danish hard cheese) forms a crisp, savoury crust. It is a combination that really brings out the sweetness of the pumpkin and makes it a favourite both as a side dish and as a snack.
The dish is inexpensive and very easy to make – perfect for busy days when dinner still needs to taste good.
Serve the pumpkin wedges alongside beef, chicken or pork, or enjoy them with a creamy dressing and a hearty kale salad for a light, flavourful meal. A recipe that suits any occasion.
Baked pumpkin with parmesan
Recipe for baked Hokkaido pumpkin with parmesan – baked pumpkin with cheese.
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Ingredients
- 1 Hokkaido pumpkin (red kuri squash) – green Hokkaido if you can find it
- 3 tbsp oil
- 60 g parmesan or Vesterhavsost (aged Danish hard cheese), finely grated
- Optional: a whole head of garlic
- Finely chopped parsley
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Method
- Wash the pumpkin, remove the seeds and cut it into wedges.
- Toss the wedges in the oil and season with salt and pepper.
- Dab or sprinkle the cheese onto one side of each wedge – do this over a plate, not on the baking tray.(See the video above the recipe if needed)
- Place the wedges on a baking tray lined with baking paper and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 25-30 minutes.I always bake a whole head of garlic alongside too, but this is optional. Cut the top off, drizzle it with oil and bake it with the pumpkin.
- Sprinkle with parsley before serving.
Nutrition
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Warm wishes, Dianna