For me autumn is only fully starting once I see those gorgeous pumpkins in the stores. Of course I also miss the summer bounty of plentiful and beautiful fruits, but autumn has it’s own little perks – starting with pumpkins. This dish takes a while to prepare and it is really rich and creamy, but so very good.
It’s perfect to use as a little starter if you make it in small individual pumpkins as I did here, or if you are more of the ‘share-around-the-table’ kind of person you can use a larger pumpkin.
Keep in mind that the times it needs to roast in the oven will vary widely depending on the size of the pumpkin. Mine was fairly small and still took about 75 minutes for roasting. Worth the wait. 
Creamy Parmesan Roasted Mini Pumpkins
- Total Time: 120 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Small pumpkins roasted with Parmesan and cream, then scooped into bowls for a cozy winter appetizer. Perfect with crusty bread!
Ingredients
- 3 lbs (1361 g) pumpkin
- 1 cup (237 ml) heavy cream
- 1/3 cup whole milk
- 3 cloves garlic cloves
- 2 tsp thyme leaves
- 1 cup (237 ml) grated Parmesan cheese
Instructions
- Preheat oven to 300°F (149°C).
- Cut the lid off the pumpkin and scoop out the seeds and strands.
- Place the pumpkin on a baking tray.
- Heat the cream, milk, garlic, and most of the thyme in a saucepan. Season generously.
- Once hot, pour the cream mixture into the pumpkin and stir in 2/3 of the Parmesan cheese.
- Replace the pumpkin lid.
- Bake for 1 ½ hours.
- Remove from the oven and increase the oven temperature to 400°F (204°C).
- Remove the lid, sprinkle with pepper and the remaining cheese.
- Bake for an additional 15 minutes, or until golden brown.
- Scatter the remaining thyme leaves over the top.
- Scoop the pumpkin flesh and cheesy cream into bowls and serve with crusty bread.
Notes
- For smaller pumpkins, reduce roasting time accordingly. Check for doneness by piercing the flesh with a fork.
- To make this recipe vegan, substitute full-fat coconut milk for the cream and nutritional yeast for the Parmesan cheese.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Do I need to hollow out the mini pumpkins before roasting, or roast them whole?
Cut them in half and scoop out the seeds before roasting. This allows the parmesan and any seasonings to be added directly to the flesh, and the cut side caramelizes better than roasting whole.
How do I know when the pumpkins are fully roasted?
The flesh should be completely tender when pierced with a fork, and the parmesan should be golden and set. Mini pumpkins typically take 25 to 35 minutes at 400°F (200°C), but size varies so check early.
Can I use butternut squash instead of mini pumpkins?
Butternut squash cubes or halved small squash are a practical substitute and have a similar flavor profile. Adjust the roasting time since butternut flesh tends to cook slightly faster than sugar pumpkin varieties.
Yessir a great recipe for sure. I tried this last night and it came out perfect. My pumpkin was a little larger, so I added about 15 minutes to the roasting time. I am also a cheeseaholic, so almost ended up doubling the parmesan. :-D
This will definitely go on my Thanksgiving table. Thank you for this recipe!
This looks stunning!!
Wow, that is a great picture. Sounds like a tasty fall dish. Thanks.