Autumn in Italy: Roasted Pumpkin with Herbs, Almonds and Parmesan (VIDEO)

Today, I will transport you to Northern Italy with this fragrant roasted pumpkin recipe. The perfect fall side with thyme, parsley, sage, almonds, and Parmesan.

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As autumn descends upon Italy, a culinary transformation takes place in kitchens across the northern regions. The star of this seasonal shift is the Mantovana pumpkin, a delicate variety that lends itself perfectly to the warm, comforting dishes of fall. You’re about to discover a recipe that captures the essence of Italian autumn: roasted Mantovana pumpkin with herbs, almonds, and Parmesan. This gluten-free, low-carb dish combines the subtle sweetness of pumpkin with the earthy flavors of thyme and sage, the crunch of almonds, and the rich umami of Parmesan cheese. Prepare to embark on a culinary journey that will transport you to the heart of Northern Italy’s autumnal cuisine.

Best Pumpkin for This Recipe: The Delicate Flavor of Mantovana Pumpkin

When it comes to Italian winter recipes, the choice of pumpkin can make or break your dish. The Mantovana pumpkin, a star ingredient in Northern Italian cuisine, is the ideal choice for this roasted pumpkin recipe.

Characteristics of Mantovana Pumpkin

Mantovana pumpkin, also known as “Zucca Mantovana” in Italian, is prized for its delicate flavor and slightly watery texture. This unique combination makes it perfect for roasting, as it readily absorbs the aromatic herbs and spices while maintaining its shape.

Why It Works in This Recipe

The subtle sweetness of the Mantovana pumpkin pairs beautifully with the savory notes of Parmesan and the earthy crunch of almonds. Its tender flesh becomes wonderfully caramelized when roasted, creating a delightful contrast of textures in every bite.

Alternatives

If you can’t find Mantovana pumpkin, look for other varieties with similar characteristics, such as Butternut or Kabocha squash. While they may not replicate the exact flavor profile, they’ll still produce a delicious result in this versatile roasted pumpkin dish. Remember, the key to success lies in choosing a pumpkin with a delicate flavor that won’t overpower the other ingredients.

An Italian Roasted Pumpkin Recipe for Autumn

As the leaves turn golden, and the air grows crisp, Italian winter recipes take center stage in kitchens across the country. One standout dish that captures the essence of autumn is roasted Mantovana pumpkin, a delightful blend of savory and sweet flavors that will warm your soul.

This roasted pumpkin recipe elevates the humble gourd to new heights. The combination of dried thyme, fresh parsley, and sage leaves creates a fragrant herb bouquet that perfectly complements the pumpkin’s natural sweetness. Crunchy almonds add a delightful texture contrast, while freshly grated Parmesan cheese brings a savory umami punch to the dish.

Health Benefits and Versatility

Not only is this roasted Mantovana pumpkin recipe delicious, but it’s also a nutritious choice for health-conscious diners. Naturally gluten-free and low in carbohydrates, it’s a versatile side dish that can accompany a variety of main courses. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this autumn-inspired recipe is sure to impress with its rich flavors and rustic charm.

Ingredients You’ll Need for This Easy Roasted Pumpkin Dish

• 1 medium round pumpkin (approximately 1 kg) — At the heart of this delightful Italian winter recipe is the Mantovana pumpkin. This variety, prized in Northern Italian cuisine, has a delicate flavor and slightly watery texture, making it perfect for roasting. When selecting your pumpkin, look for one that’s medium-sized, approximately 1 kg, to ensure the best results for this dish.
• 2 tablespoons dried thyme, 1 tablespoon fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 10 fresh sage leaves — To elevate the natural sweetness of the roasted pumpkin, you’ll need a combination of aromatic herbs and seasonings. Dried thyme and fresh parsley provide a fragrant base, while fresh sage leaves add a touch of earthy complexity. Don’t forget the salt and pepper to enhance all the flavors.
• 4 tablespoons olive oil — high-quality olive oil ties all the flavors together, ensuring a truly authentic taste of autumn in Italy.
• 70 g almonds (½ cup almonds), 90 g freshly grated Parmesan cheese (about 1 cup) — To give your roasted pumpkin dish that extra Italian flair, you’ll need some key ingredients. Almonds add a delightful crunch and nutty flavor, while freshly grated Parmesan cheese brings a savory, umami-rich element to the dish.

Step-by-Step Instructions for Roasting Mantovana Pumpkin

Preparing the Pumpkin

Begin your culinary journey into Italian winter recipes by preheating your oven to 180 °C (356 °F). Wash the pumpkin thoroughly, then carefully slice it in half. Place the halves cut-side up on a baking sheet lined with parchment paper. Roast for 20 minutes to soften the flesh, making it easier to work with.

Once cooled, peel the skin away from the pumpkin and remove the seeds. Cut the flesh into large, rustic pieces and transfer them to a spacious mixing bowl. Now, increase your oven temperature to 200 °C (392 °F) in preparation for the final roasting stage.

PRO TIP — Don’t throw away the pumpkin seeds because you can use them for many other recipes: Roasted Pumpkin Seeds — Pumpkin Seed Granola — Salad Topping — Pumpkin Seed Pesto.

Seasoning and Roasting

In the bowl, drizzle the pumpkin pieces with olive oil and sprinkle with dried thyme, fresh parsley, salt, and pepper. Gently toss to ensure each piece is evenly coated with this aromatic mixture. The herbs will infuse the pumpkin with quintessential Italian flavors as it roasts.

Arrange the seasoned pumpkin in a single layer on a fresh sheet of parchment paper. Top with whole almonds and fresh sage leaves for added texture and depth of flavor. Finally, generously sprinkle freshly grated Parmesan cheese over the top.

Roast the pumpkin for 10 minutes, or until the Parmesan has melted into a golden crust and the edges of the pumpkin pieces have caramelized to a rich brown. This roasted pumpkin dish exemplifies the comforting essence of Italian autumn cuisine, perfect for cozy gatherings or a satisfying solo meal.

Roasted Mantovana Pumpkin Video Recipe

Why This Dish is Gluten-free and Low Carb?

This delightful Italian winter recipe featuring roasted pumpkin is naturally gluten-free and low in carbohydrates, making it an excellent choice for those with dietary restrictions or those looking to reduce their carb intake. Here’s why:

Naturally Gluten-Free Ingredients

The star of this dish, the Mantovana pumpkin, is inherently gluten-free. Paired with almonds, herbs, and Parmesan cheese, all the ingredients in this recipe are free from gluten-containing grains. This makes it a safe and delicious option for those with celiac disease or gluten sensitivity.

Low-Carb Profile

While pumpkin does contain carbohydrates, it’s relatively low compared to many other starchy vegetables. The Mantovana pumpkin variety used in this recipe is particularly well-suited for low-carb diets due to its slightly watery nature, which further reduces its carbohydrate content.

Moreover, the addition of almonds and Parmesan cheese provides healthy fats and proteins, which help balance the dish’s nutritional profile. These ingredients not only add flavor and texture but also contribute to a feeling of satiety without significantly increasing the carb count.

By roasting the pumpkin, you’re enhancing its natural sweetness without adding any extra sugars. This cooking method, combined with the savory herbs and cheese, creates a satisfying dish that doesn’t rely on high-carb ingredients for flavor. Enjoy this roasted pumpkin recipe as a guilt-free, nutrient-dense addition to your autumn menu.

How to Store Roasted Pumpkin

Allow the roasted pumpkin to cool to room temperature before storing it. This helps prevent condensation, which can lead to spoilage. Use an airtight container to keep the roasted pumpkin fresh. Store the roasted pumpkin in the refrigerator if you plan to use it within a few days. It should stay fresh for up to 4–5 days. I suggest you do not freeze this dish because the pumpkin, once thawed, could become too watery.