Italian

Make dinner the easiest thing you do all day with this four-cheese roasted pumpkin recipe

Name: Four-cheese roasted butternut pumpkin
Yield: 4
Cuisine: /italian
Ingredients: 2 small (2kg) butternut pumpkins, scrubbed, halved, seeds removed; 1½ cups (375g) smooth ricotta; 150g gorganzola dolce cheese, crumbled; 100g mozzarella, coarsely grated, plus 50g extra; 250g mascarpone; 3 sprigs thyme leaves chopped; 3 sprigs sage, leaves chopped, plus extra sage to serve; ¼ tsp grated nutmeg; ½ tsp smoked paprika; 2 tbs olive oil; ½ cup (55g) walnuts, toasted, roughly chopped; Rocket leaves, to serve

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by Silvia Colloca

Cook and author

Mar 10, 2019

“By all means play around with the cheese combinations – goat’s cheese, cheddar, feta or provolone work well here, too” - Silvia Colloca.

2 small (2kg) butternut pumpkins, scrubbed, halved, seeds removed
1½ cups (375g) smooth ricotta
150g gorganzola dolce cheese, crumbled
100g mozzarella, coarsely grated, plus 50g extra
250g mascarpone
3 sprigs thyme leaves chopped
3 sprigs sage, leaves chopped, plus extra sage to serve
¼ tsp grated nutmeg
½ tsp smoked paprika
2 tbs olive oil
½ cup (55g) walnuts, toasted, roughly chopped
Rocket leaves, to serve

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper.
2.

Place two halves of pumpkin cut-side up on a plate. Cover with another plate. Microwave for 12-14 minutes until just tender. Repeat. Cool for 5 minutes. Scoop out some of the flesh of the pumpkin (save for another use such as muffins, fritters or risotto) using a metal spoon to leave a 1.5cm border all the way around. Place pumpkin halves on the lined tray.
3.

Combine ricotta, gorgonzola, mozzarella, mascarpone, herbs, nutmeg and paprika in a bowl and season. Divide the cheese mixture among the halves of pumpkin. Scatter with extra mozzarella, sage and paprika. Drizzle with 1 tbs oil. Roast in oven for 30-40 minutes until golden.
4.

Serve with walnuts and rocket drizzled with remaining oil.