Cheese-Stuffed Pumpkin Slices

Fresh mozzarella melts between slices of seasoned roasted pumpkin for this delicious appetizer or side dish.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 237 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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