Baked Pumpkin with Marinated Herbs and Gorgonzola

Veronica Lavenia © 2016
  • Yield: 2 to 4 servings

The cheese in this dish is a pillar of Italian tradition, from the north of the country: Gorgonzola. It is perfect to give the dish a refined and special taste. You can opt for other soft or semi-soft cheeses, preferring those intensely flavored but not too intrusive.


1small pumpkin
Extra virgin olive oil, to taste
2sprigs of rosemary
Sea salt and black pepper, to taste
3ounces Gorgonzola cheese


  1. Wash the pumpkin under running water and rub thoroughly with a brush to remove any remaining dirt.
  2. Cut it in half, remove the seeds and filaments inside with a spoon, then cut into cubes.
  3. Transfer the pumpkin cubes to an oven tray, lined with baking paper. Season with extra virgin olive oil, rosemary, sea salt and black pepper.
  4. Cook in the oven at 350°F for about 35 minutes (or until the pumpkin is tender).
  5. When cooked, cut into cubes, add crumbled cheese and serve.

Recipe reprinted with permission from The Vegetarian Italian Kitchen © 2016 by Veronica Lavenia, New Holland Publishers