Roasted pumpkin with Parmesan is simply roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. Even sorta sophisticated.
Roasted pumpkin with Parmesan is a simple way to make plain winter squash a little more special than usual. And it’s simple enough to make even at the last minute, whether for a weeknight supper or a weekend dinner party.–Renee Schettler Rossi
Roasted Pumpkin with Parmesan
- Quick Glance
- 20 M
- 1 H, 20 M
- Serves 4
- 1 large pumpkin or winter squash, such as butternut or acorn (3 to 4 pounds or 1.4 to 1.8 kg)
- 1 to 1 1/2 teaspoons kosher salt (4 to 6 grams)
- Cracked black pepper
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons unsalted butter (1 ounce or 28 grams)
- 2 sprigs rosemary, leaves only (about 3 to 5 grams or 1 to 2 tablespoons)
- 1/4 cup toasted and roughly chopped pine nuts (35 gram)
- 1/4 cup Parmigiano-Reggiano (25 grams), finely grated
- 1. Preheat the oven to 400ºF (200°C).
- 2. Cut the pumpkin or squash into wedges about 1 1/2 inches thick. Line the wedges on a baking sheet or a 9-by-13-inch baking dish. Position the wedges so they stand upright, peel side down.
- 3. Season the pumpkin or squash evenly with the salt, pepper, and olive oil. Dab the butter in little bits over the the pumpkin. Sprinkle the rosemary leaves over the top.
- 4. Roast, uncovered, until the pumpkin or squash is tender and caramelized around the edges, 45 to 60 minutes. The thicker the wedges, the longer the centers will take to soften, so start checking after 45 minutes. Remove from the oven and transfer to a serving dish. Top with the pine nuts and Parmigiano-Reggiano before serving.