Between roasted pumpkin, fresh mozzarella melted, and Parmigiano-Reggiano was sprinkled on top.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 (5 pound) pumpkin
- ΒΌ 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
Instructions
- 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.
- The mozzarella slices should be smaller than the pumpkin slices to avoid excess cheese run-off when cooked.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 241 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |