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Bagt græskar med parmesan – Nem opskrift med Hokkaido og ost
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Baked pumpkin with parmesan

Recipe for baked Hokkaido pumpkin with parmesan - baked pumpkin with cheese.
Course Salad, Side dish
Cuisine Danish
Nøgleord Autumn, autumn food, Baked vegetables, Hokkaido, Pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 237kcal

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

Instructions

  • 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

Calories: 237kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 889mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3535IU | Vitamin C: 31mg | Calcium: 248mg | Iron: 2mg