11/04/2026
๐ Cheesy Roasted Pumpkin with Garlic Baby Potatoes ๐ง๐ฅ
Score the top of the cheese before roasting! Those shallow cuts help the seasonings settle into the rind and make the melted cheese easier to scoop up with roasted potatoes.
INGREDIENTS
- 1 whole red-orange pumpkin
- 1 whole soft-ripened cheese wheel with a white rind
- Red onion slices
- Orange vegetable strips
- Olive oil, for drizzling
- Salt, to taste
- Freshly ground black pepper
- Fresh green herb sprigs
- Red chili flakes
- Small yellow baby potatoes
- 1 garlic head, halved
- Dried herb seasoning
- Honey, for drizzling
HOW TO MAKE
1. Prepare the pumpkin: Place the pumpkin on a sturdy cutting board. Carefully slice off the top to create a lid, keeping it for later.
2. Hollow out the pumpkin: Cut around the seed core with a small knife, then use a metal spoon to scrape out the seeds and stringy pulp until the cavity is clean.
3. Add the vegetables: Place the red onion slices and orange vegetable strips inside the hollow pumpkin. Drizzle with olive oil, sprinkle with salt, and season with freshly ground black pepper.
4. Add the cheese: Carefully lower the whole soft-ripened cheese wheel into the pumpkin cavity. Use a small knife to score the white rind in a crisscross pattern.
5. Season and cover: Add the fresh green herb sprigs over the cheese, sprinkle with red chili flakes, grind more black pepper, and add salt. Replace the original pumpkin lid.
6. Prepare the baking tray: Place the covered pumpkin on a dark baking tray. Arrange the baby potatoes around it and add the halved garlic head with the cut cloves facing upward.
7. Season the potatoes: Drizzle olive oil over the potatoes and garlic. Sprinkle with dried herb seasoning, then gently turn and spread the potatoes so they cook evenly.
8. Roast: Place the tray in the oven and roast until the pumpkin is tender, the baby potatoes are golden brown, and the garlic is soft and roasted.
9. Reveal the melted cheese: Remove the tray from the oven and carefully lift off the pumpkin lid. Gently press the roasted garlic, then use a small knife to loosen and stir the melted cheese with the softened onion and pumpkin inside the cavity.
10. Add the finishing touches: Drizzle honey into the melted cheese, then sprinkle with red chili flakes and finely chopped fresh herbs.
11. Dip and serve: Skewer a golden roasted baby potato with a small fork or wooden pick, dip it into the warm melted cheese, and lift it out with a delicious stretch of creamy cheese. Serve immediately.
