Cheese-Stuffed Pumpkin Slices

Jul 20, 2025
by Adolphus Hudson
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PREP TIME

30 mins
COOK TIME

30 mins
TOTAL TIME

1 hrs 5 mins
SERVING

8 People
VIEWS

0

Delight in the warm embrace of roasted pumpkin, layered with creamy, fresh mozzarella and crowned with the sharp, nutty perfection of Parmigiano-Reggiano. A symphony of flavors that dance on your palate.

Ingridients

Adjust Servings

1 tablespoon unsalted butter, melted

1 (5 pound) pumpkin

0.25 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

Carbohydrate

24 g
Cholesterol

19 mg
Fiber

4 g
Protein

10 g
Saturated Fat

5 g
Sodium

241 mg
Sugar

4 g
Fat

13 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.

02

Step

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.

03

Step

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.

04

Step

Roast in the preheated oven until softened, about 20 minutes.

05

Step

Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.

06

Step

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.

07

Step

Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

For an extra layer of flavor, consider adding a drizzle of balsamic glaze after roasting.
Experiment with different cheeses! Fontina or provolone would also be delicious.
If you don't have fresh thyme, dried thyme can be used, but use sparingly as the flavor is more concentrated.

Adolphus Hudson

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