Recipe for 4 people
1 kg pumpkin 100gr organic Parmigiano Reggiano to taste Butter to taste
Rosemary to taste
Start by cleaning the pumpkin, removing the skin and seeds, and cut it into cubes. Boil a pot of lightly salted water and, when it boils, put the diced pumpkin to cook.
Blanch the pumpkin for about 15 minutes, then drain it and dry it well with a clean tea towel or paper towels. Grease an oven dish with butter, and spread all the blanched pumpkin cubes over the entire surface of the dish.
Sprinkle all the pumpkin cubes with plenty of grated Parmesan cheese.
Butter flakes over the surface of the Parmesan pumpkin, and season with a sprig of rosemary.
Bake the parmesan squash in a preheated ventilated oven at 200° for about 10 minutes until a golden, crispy crust has formed on the surface.
Take the Parmesan pumpkin out of the oven, decorate with chopped parsley and serve piping hot.
The Parmesan pumpkin will keep in the fridge for two to three days.
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