Baked Pumpkin

Name: Baked Pumpkin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Pumpkin 1.8 lbs; Garlic 1 clove; Rosemary 2 sprigs; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Stale bread crumb 1.8 oz; Grana Padano PDO cheese to be grated 0.7 oz; Sage 2 leaves; Extra virgin olive oil 2 spoonfuls

it de fr es br

172

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 172
Carbohydrates g 15.8
of which sugars g 5.9
Protein g 4.8
Fats g 10
of which saturated fat g 2.27
Fiber g 1.9
Cholesterol mg 5
Sodium mg 418

Difficulty: Very easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Very low

PRESENTATION

Baked pumpkin gratin is kinda the star of the autumn table up in Northern Italy. I mean, just picture those tender pumpkin slices tucked under crunchy, golden breadcrumbs. They're mixed with a ton of Grana Padano cheese and fresh sage. So here's the thing, the inside of the gratin stays moist and almost melts when you bite into it, while the top gets that crispy finish everyone craves. Really, folks up north get super super creative with their pumpkins—some even compare it to classics like zucca in saor from Veneto. But the baked pumpkin gratin stands out. And look, it's got big flavor from simple, fresh stuff. There's a hint of nuttiness from the cheese, a herby kick from the sage, and it all comes together in a sweet, almost creamy bite that’s hard not to go back for. Really.

As temperatures drop, it's no wonder this pumpkin gratin recipe keeps popping up in so many Italian homes. Pretty simple. People love how this easy pumpkin gratin makes the most of pumpkins everywhere in fall. The combo of the soft vegetable underneath and crunchy cheese crust on top gives you that perfect texture contrast. Families often add their own twist—maybe switching up herbs or swapping in different hard cheese. And but Grana Padano? No question, it’s a favorite for its classic taste. Compared to other pumpkin side dishes and casseroles you might see on American tables, this one's less heavy and really lets the pumpkin flavor shine through. And look, it pairs beautifully with roasted meats or even as a main dish for a meatless night. In the world of fall comfort food, this gratin feels like a real treat, and it's a smart pick for anyone wanting a taste of Italian autumn in their kitchen. Whether it’s for Sunday dinner or bigger holiday spreads like Thanksgiving, this dish captures the season's core. It fills your home with the warm, inviting aroma of sage and cheese—seriously good—and makes every bite a celebration of fall. For sure.

INGREDIENTS

172

Calories per serving

Pumpkin 1.8 lbs (800 g)

Garlic 1 clove

Rosemary 2 sprigs

Extra virgin olive oil 2 spoonfuls

Fine salt to taste

Black pepper to taste

For the Breadcrumb Topping: Stale bread 1.8 oz (50 g) - crumb; Grana Padano PDO cheese 0.7 oz (20 g) - to be grated; Sage 2 leaves; Extra virgin olive oil 2 spoonfuls

Preparation

How to prepare Baked Pumpkin

To prepare the baked pumpkin, first clean the pumpkin by removing the outer rind with a knife 1. Cut the cleaned pumpkin into slices 2, then into strips, and finally into cubes of about 1/2 inch 3.

Take a skillet suitable for oven use (or use a non-stick pan and then transfer everything to a baking dish), heat the olive oil, add the sprigs of rosemary and the garlic clove 4, and let them brown over medium heat for 5 minutes. At this point, add the pumpkin cubes 5, salt and pepper to taste 6, and let cook for about 15 minutes, stirring occasionally.

When there are 5 minutes remaining in the cooking time, lower the heat and cover the skillet with a lid 7. Once the pumpkin is cooked, remove the garlic and rosemary from the skillet. Now preheat the oven to 375°F in convection mode and move on to preparing the breadcrumb topping: take the stale bread, remove the crust with a knife 8, and cut the crumb into cubes 9: you will need 1/2 cup.

Transfer the cubes of stale bread to a mixer, add the grated Grana Padano 10 and the sage leaves 11, and briefly blend until a rather coarse texture is obtained 12.

Sprinkle the pumpkin with the breadcrumb topping (if you used a simple non-stick pan, transfer the pumpkin to a baking dish lined with parchment paper, otherwise leave it in the same skillet) 13, add 2 tablespoons of extra virgin olive oil 14 and bake at 375°F in the preheated convection oven for about 15 minutes, until the breadcrumb topping takes on a nice golden color. Your baked pumpkin is ready to be served 15!

Storage

The baked pumpkin can be stored in the refrigerator for a maximum of one day, in an airtight container. Freezing is not recommended.

Tip

If you want to make this side dish more substantial, before baking, you can add cubes of smoked scamorza cheese to the baked pumpkin, so they become nicely melty! Alternatively, instead of cheese, you can flavor the breadcrumb topping with the indispensable lemon zest and some sliced almonds, to add a touch of crunchiness.

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

Baked Pumpkin

PRESENTATION

INGREDIENTS

How to prepare Baked Pumpkin

Storage

Tip

RELATED RECIPES