Smoked Cheese and Pumpkin Bake
Indulge in the rich, smoky flavors of this comforting Smoked Cheese and Pumpkin Bake—a perfect blend of creamy roasted pumpkin, nutty smoked cheddar, and an irresistible golden Parmesan breadcrumb topping. This easy-to-make dish combines hearty autumn vibes with a gourmet twist, featuring fresh thyme and a hint of nutmeg for a fragrant, savory finish. Whether served as a satisfying main course or a standout side dish, this bake is a crowd-pleaser that’s both hearty and elegant. Ideal for cozy family dinners or festive gatherings, this recipe is a must-try for cheese lovers and anyone looking to elevate their roasted vegetable game. Ready in just over an hour, it’s the perfect combination of creamy comfort and crunchy texture!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 grams Pumpkin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Smoked cheddar cheese, grated
- 250 milliliters Heavy cream
- 2 cloves Garlic cloves, minced
- 0.25 teaspoon Nutmeg, freshly grated
- 1 teaspoon Fresh thyme leaves
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 200°C (390°F).
Peel the pumpkin, remove the seeds, and cut it into 2-3 cm cubes.
Place the pumpkin cubes in a baking dish, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until it becomes tender and starts to caramelize at the edges. Set aside.
Lower the oven temperature to 180°C (350°F).
In a mixing bowl, combine the heavy cream, minced garlic, smoked cheddar cheese, nutmeg, and fresh thyme. Stir until well mixed.
Gently fold the roasted pumpkin into the cream mixture, ensuring all pieces are well coated.
Transfer the mixture back into the baking dish and smooth the surface with a spatula.
In a separate bowl, mix together the breadcrumbs, grated Parmesan cheese, and melted butter until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the pumpkin and cream base.
Bake in the oven for 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool slightly for 5 minutes before serving.
Serve warm as a main dish or side, garnished with additional thyme leaves if desired.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 29.6 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1863 mg | 143% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
