- Pumpkin 400 grams • 250 kcal
- Gorgonzola Cheese 120 grams
- Breadcrumbs 2 tablespoons
- Parmesan cheese 2 tablespoons, grated
- Extra virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
Baked pumpkin cubes are a delicious and decidedly simple and perfect recipe for the fall season. Use a variety of pumpkin with firm, dry and sweet pulp (we have chosen the Hokkaido one, but the Delica and the Butternut will be also fine), then cut it into cubes, enriched with gorgonzola cheese and grated armesan cheese, for a full and strong result, and simply bake in the oven until everything is soft, stringy and golden on the surface. A tasty and appetizing alternative to be served as a main course or single course, accompanied by a few slices of lightly toasted bread, but also as a rich side dish instead of the classic baked potatoes. A very quick and practical recipe that will solve any post-work dinner or last-minute invitation. So let’s find out how to prepare this dish in the best way.
How to prepare baked pumpkin cubes
Cut the pumpkin in half and, with the help of a spoon, remove the seeds and internal filaments (1).
Remove the peel and cut the pulp into fairly regular cubes (2).
Transfer the pumpkin cubes to a casserole dish and season with a drizzle of oil and a pinch of salt and pepper (3).
Cut the gorgonzola cheese into cubes and arrange them on the pumpkin (4).
Mix the grated parmesan cheese with the breadcrumbs and sprinkle the mixture obtained on the surface of the pumpkin (5). Bake in a preheated oven at 200 degrees C and let it cook for about 20 minutes, or until golden brown.
After the cooking time will be elapsed, take the casserole dish out of the oven and let it cool slightly, then bring to the table and serve (6).
How to store baked pumpkin cubes
Baked pumpkin cubes can be preserved in the refrigerator, in a special hermetically sealed container, for a maximum of 1-2 days.