Baked Pumpkin Slices Recipes
BAKED PUMPKIN SLICES
I posted a request for a recipe similar to this and then "Googled" it for days. This is what I found that I think is pretty close to the pumpkin that was served on a buffet in a Japanese Restaurant in Los Vegas. I can't wait to try it.
Provided by Kewlgranny
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the pumpkin, from top to bottom, into 1 to 1 1/2 inch thick slices; discard seeds and strings.
- Spread slices on a lightly oiled baking sheet.
- Combine the remaining oil with the rest of the ingredients and brush a bit of this mixture onto the pumpkin.
- Bake for about 25 minutes, turn, brush again, and bake until done, an additional 20 to 30 minutes.
- Run the slices very briefly under the broiler to brown them if you like.
- Serve.
Nutrition Facts : Calories 109, Fat 3.8, SaturatedFat 0.4, Sodium 254.8, Carbohydrate 19.3, Fiber 1.4, Sugar 6.7, Protein 2.8
CHEESE-STUFFED PUMPKIN SLICES
Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.
Provided by ItalianTapas
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
- 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.
- 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.
- 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.
- 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.
- Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 24.3 g, Cholesterol 19.1 mg, Fat 13.4 g, Fiber 4.4 g, Protein 10.2 g, SaturatedFat 4.8 g, Sodium 241.1 mg, Sugar 4.1 g
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