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



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

The mozzarella slices should be smaller than the pumpkin slices to avoid excess cheese run-off when cooked.

Nutrition Facts

237.4 calories; protein 10.2g 20% DV; carbohydrates 24.3g 8% DV; fat 13.4g 21% DV; cholesterol 19.1mg 6% DV; sodium 241.1mg 10% DV. Full Nutrition