Cheesy Stuffed Pumpkin Recipes

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CHEESE-STUFFED PUMPKIN SLICES



Cheese-Stuffed Pumpkin Slices image

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

1 tablespoon unsalted butter, melted
1 (5 pound) pumpkin
¼ cup extra-virgin olive oil
6 sprigs fresh thyme, leaves stripped, or more to taste
sea salt and ground black pepper to taste
4 ounces fresh mozzarella cheese
2 ounces grated Parmigiano-Reggiano cheese

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

CHEESY STUFFED PUMPKIN



Cheesy Stuffed Pumpkin image

Putting together such a cute stuffed pumpkin requires roughly 15 minutes of your time. Make the cream cheese filling mildly sweet by adding a small amount of sugar to complement the pumpkin puree's special flavor. Enrich it with whipped cream and a hint of chocolate liqueur. Enjoy the smoothness.

Provided by Andrei Gusty

Categories     American, Dessert, Eggs & cheese, Fruit & vegetables, gluten-free, Halloween, nut-free, Party, sweet, vegetarian

Time 15m

Yield 4

Number Of Ingredients 6

1 small sugar pie pumpkin
1 cup cream cheese
¼ cup sugar
1 tablespoon chocolate liqueur
1 cup pumpkin puree, store-bought
1 cup whipped cream

Steps:

  • Add the cream cheese and sugar to a bowl. Mix them until even using a hand mixer. Add the chocolate liqueur in the process.
  • Add the pumpkin puree and mix until even. Add the whipped cream and do the same.
  • Transfer the creamy mixture to a piping bag. Scoop the pulp out from the pumpkin and fill it with the cream.
  • You can serve it as is or you can garnish it according to your imagination!

Nutrition Facts : Calories 543 calories, Protein 11 grams, Fat 36 grams, Carbohydrate 52 grams

PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE



Pumpkin-Stuffed Shells in Parmesan Cheese Sauce image

A savory, creamy, and indulgent blend of pumpkin, ricotta, Parmesan cheese, and cream cheese whipped together and stuffed into pasta shells, then topped with a garlic and Parmesan sauce. Any type of seasoned ground meat can be added to the cheese mix for meat lovers.

Provided by Lisa Altmiller

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 14

1 (12 ounce) package jumbo pasta shells
1 (16 ounce) container ricotta cheese
1 (15 ounce) can pumpkin puree
½ (8 ounce) package cream cheese, softened
½ cup shredded Parmesan cheese
2 tablespoons white sugar
1 egg
salt and ground black pepper to taste
¼ cup butter
4 cloves garlic, minced
¼ cup all-purpose flour
1 ½ cups milk
½ cup half-and-half
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
  • Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
  • Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
  • Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
  • Bake in the preheated oven until browned, 15 to 20 minutes.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 65 g, Cholesterol 118.3 mg, Fat 29.3 g, Fiber 4 g, Protein 27.6 g, SaturatedFat 17.7 g, Sodium 664.9 mg, Sugar 11.3 g

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