Baked pumpkin with cheese and baguette

Name: Baked pumpkin with cheese and baguette
Total time: 35 min
Yield: 3
Cuisine: European, Russian
Ingredients: Pumpkin - 300 g; Feta cheese - 130 g; Baguette - 70 g

Cookinero 25 Mar 2025

4270

Due to its low calorie content, pumpkin is considered one of the most dietary vegetables. Pumpkin pulp contains neither cholesterol nor starch, but it contains many microelements, vitamins and fiber. Pumpkin seeds are one of the leaders among natural products containing zinc. If you adhere to healthy eating practices, be sure to try making this light dish of baked pumpkin, cheese and baguette.

How to cook Baked pumpkin with cheese and baguette

Step 1

Line a baking dish with foil. Place pumpkin pieces on top.

Step 2

Wrap the pumpkin in foil.

Step 3

Bake the pumpkin in the oven for 15-20 minutes.

Step 4

Then place the half-cooked pumpkin on a baking sheet lined with baking paper. Sprinkle the pumpkin with sugar.

Step 5

Bake the pumpkin until tender, 5-7 minutes.

Step 6

Place pumpkin, baguette pieces and cheese on serving plates.

Baked pumpkin with cheese and baguette - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of cheese for this recipe?

Yes! You can substitute the cheese with feta, goat cheese, or even blue cheese for a stronger flavor. Any meltable cheese like mozzarella or gouda also works well.

How should I store leftovers, and how long will they last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Is this recipe suitable for vegetarians?

Yes, this dish is vegetarian as long as you use a vegetarian-friendly cheese. Always check cheese labels if unsure.

Can I skip the sugar for a low-carb version?

Absolutely! The sugar is optional and can be omitted for a low-carb or diabetic-friendly option without affecting the dish too much.

What’s the best way to reheat this dish to keep it crispy?

For best results, reheat in a preheated oven (350°F) for 5-10 minutes to retain crispiness. Microwaving may make the pumpkin and baguette soggy.

Can I freeze the baked pumpkin for later use?

Yes, you can freeze the baked pumpkin (without toppings) for up to 2 months. Thaw in the fridge and reheat in the oven before adding cheese and baguette.

Can I use a different type of bread instead of a baguette?

Certainly! Crusty sourdough, ciabatta, or even whole-grain bread can be used for a different texture and flavor.

Is it possible to make this recipe dairy-free?

Yes! Use a dairy-free cheese alternative or simply omit the cheese and add a drizzle of olive oil or balsamic glaze for flavor.

How can I adjust the recipe for a larger group?

Double or triple the ingredients as needed. Ensure the baking sheet isn’t overcrowded to allow even cooking—use multiple trays if necessary.

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Baked pumpkin with cheese and baguette

How to cook Baked pumpkin with cheese and baguette

Step 1

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Step 3

Step 4

Step 5

Step 6

Baked pumpkin with cheese and baguette - FAQ About Ingredients, Baking Time and Storage

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