Pumpkin with Parmesan-Hemp Crust

Elegant and incredibly tasty. The crispy cheesy filling made from aromatic hemp seeds, breadcrumbs and umami rich Parmigiano-Reggiano complements perfectly to the sweetness of the pumpkin. They make a great starter or even a main and takes very little time to prepare.

Pumpkin with Parmesan-Hemp Crust

adapted from Küchengötter

1x800 g Hokkaido pumpkin
1 tbsp Olive oil
Sea salt and freshly milled black pepper
4-6 Thyme sprigs, chopped
20 g Flat parsley, chopped
2 Garlic cloves, peeled and chopped
40 g Butter, softened
2 tbsp Breadcrumbs
2 tbsp Hemp seeds
2 tsp Orange zest
50 g Freshly grated Parmesan plus extra to finish
Freshly grated nutmeg, to taste
1/2 tsp Chilli flakes
1 tbsp Fresh herbs of your choice

Preheat the oven to 220C/430F. Wash the Hokkaido. Remove the stalk and quarter the pumpkin. Scrape out the seeds and all the fibres.
Place pumpkin quarters in a baking tray, Brush with olive oil and season with salt and pepper. Bake in the center of hot oven for just 20-25 minutes until almost soft.
In the meantime, rinse the herbs, shake dry and finely chop. Peel and chop the garlic. Mix the butter with the breadcrumbs, hemp seeds, orange zest, garlic and herbs. Grate the Parmesan and mix well. Season with salt, pepper, nutmeg and chilli.
Remove the pumpkin from the oven and switch on the grill function. Divide the cheese mixture among the pumpkin quarters, spread evenly and press down firmly. Grate some more Parmesan over and grill for about 5 minutes until golden and crispy. Sprinkle with chopped herbs and enjoy!

25 comments:

DEZMOND 11/10/24 13:37: Extremely pretty und decorative, never had me hemp seeds, but they are so healthy!
Anonymous 11/10/24 14:12: Very seasonal and pretty dish -Christine cmlk79.blogspot.com
David M. Gascoigne, 11/10/24 14:15: Looks quite scrumptious!
Tom 11/10/24 14:39: ...an autumnal treat!
Anne in the kitchen 11/10/24 14:44: I never think to serve pumpkin for a meal, but this looks and sounds delicious.
Veronica Lee 11/10/24 16:13: It looks really delicious! 😋
eileeninmd 11/10/24 16:22: Sounds yummy! Thanks for sharing. Take care, have a wonderful weekend.
thepaintedapron.com 11/10/24 17:10: Looks and sound delicious, what a perfect dish for Fall~
Jenna
Bill 11/10/24 17:22: This is the time of year for a delicious meal like that.
Norma2 11/10/24 18:26: Rich and simple!
Brian's Home Blog 11/10/24 19:26: That does look really delightful.
Judee 11/10/24 21:18: This looks delicious. I've never tried hemp- I'll have to give this a try!!
Lola Martínez 11/10/24 21:31: Me encantan los productos de otoño, la calabaza especialmente, la has cocinado de una forma muy rica. Es tentadora.
ellie 11/10/24 21:42: I would love to try this!
Caitlin'nMegan 11/10/24 21:43: So Autumn Festive!
Laura. M 11/10/24 22:12: Me encanta la calabaza, que rica se ve. Gracias
Buen fin de semana.
Un abrazo.
Cooking Julia 11/10/24 23:35: Another great way to cook pumpkin, bravo!
citu 12/10/24 00:14: Es una forma diferente de comer calabaza. Te mando un beso.
Lowcarb team member 12/10/24 01:16: This looks delicious.
Such a nice recipe for Autumn/October.

All the best Jan
My name is Erika. 12/10/24 03:34: Another fabulous fall dish. And it looks delicious and I bet it tasted delicious too.
Happy Retiree's Kitchen 12/10/24 04:40: You've used such interesting ingredients Angie, I've never cooked with hemp seeds. This looks so full of flavour.
Anonymous 12/10/24 06:55: I must look for hemp seeds here.
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 12/10/24 07:02: Looking great, Angie.
JoAnna 12/10/24 13:49: Wow! It looks and probably tastes delicious. Great recipe.
Federica Simoni 15/10/24 13:12: Ottima ricetta!