All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

1 tablespoon unsalted butter, melted 1 (5 pound) pumpkin ¼ cup extra-virgin olive oil 6 sprigs fresh thyme, leaves stripped, or more to taste sea salt and ground black pepper to taste 4 ounces fresh mozzarella cheese 2 ounces grated Parmigiano-Reggiano cheese

Nutrition Info

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 servingSize: - sodium: 241.1 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.