Baked Pumpkin with Smoked Ricotta Shavings

Name: Baked Pumpkin with Smoked Ricotta Shavings
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4
Ingredients: Pumpkin 2.2 lbs; Extra virgin olive oil 4 tbsp; Fine salt 1 pinch; Black pepper 1 pinch; Rosemary 1 ¼ tsp; Smoked Ricotta cheese 1.75 oz

it de fr es br

200

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 200
Carbohydrates g 8.7
of which sugars g 6.6
Protein g 3.6
Fats g 16.8
of which saturated fat g 3.19
Fiber g 1.5
Cholesterol mg 6
Sodium mg 209

Difficulty: Very easy
Prep time: 10 min
Cook time: 33 min
Serving: 4
Cost: Very low

PRESENTATION

Golden color and really nice flavor give Baked Pumpkin with Smoked Ricotta Shavings a special spot at so many family tables—just looking at the deep orange pumpkin, topped with scattered shavings of smoky ricotta, makes you want to dig in. With the hearty taste of roasted sugar pumpkin at the center, this dish balances a sweet undertone with a bit of savory from the cheese, making for a totally great side dish or a DELICIOUS main you can bring out on chilly fall evenings. The rich combination offers comfort in every bite, while the unique smoked ricotta draws in kids and adults alike, perfect for weeknight family meals or even autumn celebrations like Thanksgiving. Sometimes you want something a little different for your easy family meals—this one’s got that earthy, warm, and slightly moist taste that really fits the season. Holiday potlucks and weekend gatherings always seem a little more festive with this savory pumpkin dish catching everyone's eye.

Busy nights happen for all of us…that’s why families turn to simple, flavorful fall recipes like baked pumpkin topped with ricotta. It’s filling, looks so good in the center of the table, and pairs with almost anything—great with roast turkey for big occasions, or nice alongside just about any easy main on a normal evening. Home cooks absolutely love how flexible it is (toss on a handful of herbs or a favorite spice, switch out cheeses—a little variety never hurts), but the classic pumpkin and cheese combo stays the star. Leftovers usually disappear fast—especially when you serve it warm and let everyone snag those soft, gooey bits from the bottom. Baked pumpkin wins for practical reasons too: reliable, crowd-pleasing, and always impressive at family get-togethers. That great flavor and pretty look keep people coming back, so if you need a dependable hit for your next gathering...pretty much guaranteed this one will do the trick. Easy dinner side, comforting fall meal, or potluck favorite—Baked Pumpkin with Smoked Ricotta Shavings fits right into any family’s cold weather lineup.

How to prepare Baked Pumpkin with Smoked Ricotta Shavings

To prepare the baked pumpkin with smoked ricotta shavings, start by cleaning the pumpkin: cut it into quarters 1 and, using a knife, remove the seeds and inner filaments 2. Then remove the outer skin 3.

Cut the flesh into slices about 1/4 inch thick 4 and place them on a baking sheet lined with parchment paper. Place each slice so it does not overlap with the others, to ensure even cooking. Drizzle the pumpkin with oil 5, salt 6, and pepper.

Flavor the pumpkin by adding a few sprigs of rosemary 7, then bake it in a static oven preheated to 400°F for 30 minutes 8 (if using a convection oven, bake at 350°F for 20 minutes). At the end of cooking, it should have a slightly golden color. Once baked, remove the rosemary sprigs 9.

and grate smoked ricotta shavings on top (10-11). Now bake again for 3 minutes in grill mode. Then remove the baking sheet from the oven 12, let it cool slightly, and enjoy your baked pumpkin with smoked ricotta shavings!

Storage

The baked pumpkin with smoked ricotta shavings can be stored in the refrigerator covered with clear plastic wrap for up to 2 days.

It can also be frozen once cooked, but without grating the smoked ricotta shavings, if you have used only fresh and not defrosted ingredients.

Tip

A little tip: for this recipe, we used the Mantuan pumpkin which is best suited for this preparation! If you prefer, instead of smoked ricotta, you can grate Pecorino on the pumpkin for a more intense flavor!

Trivia

Like potatoes and tomatoes, pumpkin is also among the first vegetables imported after the discovery of America. It seems that the first seeds, found in Mexico, date back to 7000 B.C.

For the translation of some texts, artificial intelligence tools may have been used.