Baked pumpkin: a terrific recipe!

zucca al forno

Baked pumpkin: a terrific recipe!

Olio Farchioni
5 from 1 vote
A tasty, healthy and beautifully arranged dish, ideal for a fall dinner.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Single Dish
Cuisine Italian
Servings 4 People
Calories 150 kcal


  • Baking sheet
  • Baking paper


  • 1 whole Delica squash 
  • 20 g steamed Chestnuts
  • 50 g Greek yogurt 
  • 20/30 g Feta cheese 
  • 10 g Hazelnuts 
  • 20 ml Extra Virgin Olive Oil 
  • to taste  Salt


  • Wash and slice the pumpkin.
  • Preheat your oven to 180 ° C in static mode.
  • Arrange the pumpkin slices on a baking sheet covered with baking paper then add oil, salt, pepper, a few sage leaves and fresh rosemary.
  • Baking time is 30 minutes but slices should be turned over after about 15 minutes so that both sides are golden.
  • In the meantime, prepare the Greek yogurt dip by combining yogurt, a pinch of salt, oil, pepper and oregano.
  • Mix well and let it rest while the pumpkin is cooking.
  • Crumble some chestnuts and feta, and split the hazelnuts in two.
  • Remove the pumpkin slices from the oven, arrange them on a layer of yogurt dip then add the crumbled feta cheese, chestnuts, hazelnuts, a few leaves of fresh basil and rosemary.
  • Sprinkle with a drizzle of raw oil.
zucca al forno

While children carve their pumpkin for Halloween, we will describe a recipe that you may never have tried before. Veronica Carozzi (we suggest you follow her on Instagram @joyhoperules) will help you prepare baked pumpkin on yogurt dip, with chestnuts, feta, hazelnuts and basil. 

A few simple steps lead to a surprising result, enhanced by the visual arrangement of ingredients: the baked pumpkin is placed on a layer of Greek yogurt dip, prepared with a pinch of salt and pepper, oregano and olive oil. 

The dish is completed by feta, some hazelnuts, steamed chestnuts (don’t worry, they are easy to find off the shelf) and of course fresh herbs

Which kind of pumpkin is best for baking?

Delica is particularly suitable for baking. It is smallish, squat, with a dark green skin. It is ideal for our recipe: its pulp is firm, compact and quite sweet. It is important to check the ripeness of your pumpkin. In order to do so, carefully look at Delica’s stem and skin: 

  • The peduncle should be dry 

  • The peel should be hard and compact 

Baked pumpkin: what kind of EVO oil should be used? 

For her recipe, Veronica chose Casolare Fruttato Intenso, obtained from a variety of Italian olives which retain their scent and fruity flavor over time. The vigorous taste of this unfiltered oil, which Veronica also sprinkles on the arranged dish, perfectly counterbalances the pumpkin’s delicate flavor. 

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