CHEESE-STUFFED PUMPKIN SLICES
Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.
Provided by ItalianTapas
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
- 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.
- 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.
- 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.
- 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.
- Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 24.3 g, Cholesterol 19.1 mg, Fat 13.4 g, Fiber 4.4 g, Protein 10.2 g, SaturatedFat 4.8 g, Sodium 241.1 mg, Sugar 4.1 g
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