Roasted pumpkin with herbs and parmesan

Roasted pumpkin with herbs and parmesan

By 13/10/2014

Recently whilst driving through the countryside my attention suddenly started drifting towards lots of little yellowy coloured balls I could spot in the distance. I stopped and quickly drove back: there were pumpkins and lots of them.

Every year I cannot wait for the pumpkin season to begin. I love them in many ways: they make fab risottos, tasty pastas, cakes, gnocchi, sweet breads , soups...  basically pumpkin can be added to almost any dish.

One of my absolute favourites childhood foods is "Zuf" which is typical of the Northern region of Friuli Venezia Giulia. It is basically a hearty porridge made with polenta flour and pumpkin. A very rustic and wholesome country food.

Of course pumpkin can be enjoyed on its own,  just steamed or cooked in the oven like I have done this time; Add a selection of herbs for a more aromatic flavour and Parmesan, breadcrumbs and olive oil will enrich this side dish and make it taste fabulous.

  • Prep Time : 15 minutes
  • Cook Time : 20 minutes



Cut the pumpkin into sections (like if you were cutting a melon), slice the skin off and scoop out the seeds

sliced pumpkin

Put the pumpkin on a baking tray over a sheet of baking paper. Sprinkle with salt and pepper and drizzle with olive oil.

pumpkin with olive oil

In a bowl mix the breadcrumbs, grated Parmesan, chopped garlic cloves and parsley, the finely chopped thyme leaves and rosemary with 2 tbsp of olive oil

herbs mixture

Sprinkle the mixture on the pumpkin and drizzle with olive oil

pumpkin with herbs

Bake at 200C for 20 minutes until the pumpkin looks nice and golden

roasted pumpkin

pumpkin in field


pumpkins in field


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13 Responses to Roasted pumpkin with herbs and parmesan

  1. gloria

    Look soo good Alida! And I love your pumpkin pics:))

  2. la cucina di Molly

    Adoro molto la zucca, si presta bene a molte preparazioni! Ottima la tua versione arrosto con le erbe aromatiche! Un abbraccio!

  3. Louise

    I love this recipe Alida!!! What a GREAT idea. I never think of Pumpkin as a relative of squash. You can do oh so many things with it once you think outside of the box of Pumpkin Pie.Althought, that’s pretty darn good too.

    I must save this recipe and try it. Healthy, quick and I’m sure quite tasty!!! What a wonderful way to welcome Fall:)

    Thanks so much for sharing, Alida…

  4. Catherine

    Dear Alida, This is my kind of pumpkin dish. I do like pumpkin much more when cooked savory. Blessings dear. Catherine

  5. Rosie @Eco-Gites

    We all adore butternut squashes here and so I reckon we will be cooking this soon!

  6. Becky | Spirited Puddle Jumper

    This looks delicious! I can never find pumpkins that aren’t carving pumpkins in the supermarket though- are carving ones ok to use or do you recommend a specific type? #tastytuesdays

    • Alida

      Hi Becky, you can use butternut squash which will be just as good!

  7. Angie@Angie's Recipes

    That crispy cheesy topping sounds and looks amazing. I can easily finish the whole portion, believe me, I seriously can!

  8. Diana

    Alida…fabulous idea…I have always been afraid to cook with pumpkin…but this looks easier than I thought. Thanks!!! PS – – – love the pumpkin patch pics! Buon weekend!!

  9. Honest mum

    Wow that looks incredible! Love this post! Thanks for linking up to #tastytuesdays

  10. Pingback: 39 Thrifty recipes: Credit Crunch Munch round up. - A New Addition

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