Baked Gorgonzola & spinach pumpkin.


Baked Gorgonzola & spinach pumpkin is the perfect way to spice up your dinner and take full advantage of Autumn goodness. Depending on how you decide to serve the pumpkin, it can be a main dish, a side, or a delicious game night snack.


- pinch of salt and pepper

- chopped spinach (a handful)

small kabocha squash, Kakai squash, or small sugar pumpkin

-   grated Gorgonzola cheese (a cup)

- vegetable or olive oil (a tablespoon)

- optional: grated Gouda cheese (one tablespoon)

- optional: more spices (a pinch of cayenne pepper, garlic salt, or mushroom powder)



Wash the squash/pumpkin, cut it in half, scoop out the seeds, and brush squash inside out with olive or vegetable oil. Line baking tray with baking parchment and place two pumpkin halves onto the tray. Heat the oven to
 190°C or 374°F. Sprinkle pumpkin halves with spices and bake them on the middle shelf for about 40 minutes. Keep an eye on them. You can enter a skewer inside the fleshier part of the pumpkin to make sure it’s baked throughout. The skewer should come in and out easily and the texture of the pumpkins' flesh should be soft and mushy. Remove baking tray from the oven, sprinkle in some spinach, and Gorgonzola into the cavity and bake for further 10 to 15 minutes until cheese bubbles.


And voilà!

You can serve pumpkin halves as a side dish, or stuff them with cooked rice, fried mincemeat, or steamed vegetables.

Bon Appétit!


  1. Recipe doesn't print right. So sorry as we are trying all kinds of squash this year.


Post a Comment