Parmigiana pumpkin

Parmigiana pumpkin. No, I have a huge vegetable garden that produces pumpkins, but I love pumpkins in every way: this recipe is then added to the other today tens of pumpkin-based dishes (Also found on the home page special with all the recipes), ready to delight you with its taste and ease of preparation. To prepare the pumpkin parmigiana (I hope not be disappointed those who expected a recipe for Halloween, I hate this feast) I used the same method I used for potatoes parmigiana, that I prepared with raw pumpkin, cut into very thin slices. I put a little bread crumbs on the bottom of the pan, to absorb any excess moisture, and I made the pumpkin parmigiana alternating layers, rolled bacon first browned in the pan, melted scamorza, Dop Parmigiano Reggiano cheese and sage.

the result? A plate saporitissimo, with an extremely crisp tasty crust that has almost the taste of the classic parmigiana with tomato. I assure you that I am amazed of the goodness of pumpkin parmigiana, that we all loved, even those in the family (my father all), cordially hates the pumpkin. Of course you can vary the filling putting cooked ham, also smoked, or other types of cheese, but the bacon is a perfect match, because with its salt counteracts the sweetness of the pumpkin. I recommend, prepare it one day in advance, how do the traditional eggplant parmesan. Hurry to try and try all my Parmesan OF RECIPES, one for each season, and of course all my RECIPES WITH PUMPKIN. Have a good day!


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  • 1 kg red pumpkin (net weight, seedless and peel)
  • 120 grams of rolled Bacon (coppata) thinly sliced
  • breadcrumbs, to taste
  • Sage, to taste
  • salt and pepper, to taste
  • 250 grams of smoked cheese or provolone
  • Parmigiano Reggiano Pdo, to taste
  • butter or extra virgin olive oil, to taste


Parmigiana pumpkin

To prepare the pumpkin parmigiana, thinly slice the pumpkin (3-5 mm at the most). Dice the cheese. Butter a baking dish, or if you prefer grease it with a little extra virgin olive oil and sprinkle with a little’ breadcrumbs.

Fry the bacon in a pan without other fats, until crispy. Do not skip the step of browning the bacon, because it is necessary both to eliminate some’ of excess fat, both to enhance the savory note and tasty bacon, which then in turn will enhance the sweetness of the pumpkin.

Distribute in the pan a layer of slices of pumpkin, no salting, then one of scamorza, a layer of bacon. Add a few leaves of sage and sprinkle with Parmigiano Reggiano DOP. Continue with another layer and pumpkin until all the ingredients. I, usually, I make three layers of parmesan pumpkin. Complete the last layer with some butter (or brush with a little extra virgin olive oil), DOP grated Parmesan cheese and a few leaves of sage. If you like, you can put in each layer a little’ ground black pepper.

Preheat the oven to 180 degrees static, parmigiana cover the pumpkin with a sheet of aluminum foil and bake in preheated oven for 25 minutes. Then remove the aluminum and continue cooking for another 15 minutes or until the surface of the parmigiana pumpkin will not be well gratin. To ensure that the parmigiana pumpkin is cooked, prick up at the bottom with a fork: the squash should be tender. I suggest you prepare parmigiana pumpkin with a day in advance, just as it does for the classic parmigiana: the flavor will amalgamate and your parmigiana pumpkin will be even more tasty. Heat it slightly before serving. Bon appétit!

THE PAIRING: “for I know”, Classical Kalterersee upper Doc (vintage 2017) produced by the Elena Walch winery. A red wine made from grape “Slave”, autochthonous grape of South Tyrol, with large and intense aromas of red fruit and violets, very easy to drink, fresh and slightly spicy tones. A product that, thanks to its acidity, It has the characteristics of aging for a few years.


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Ros 7th October 2019 at 20:35

Beautiful recipe!
When you say put one of scamorza and a layer of cheese, which cheese are you referring to? You say the Parmesan in the line after…
And what size of the dish do you use for these doses?

Ada Parisi 7th October 2019 at 21:58

Hello! I meant bacon, Thanks for letting me know. I use medium-sized pyrofiles, not so big because I like tall parmesans. But of course it depends on how you prefer it, if you want to do more than three layers or less.

Luciana 21 November 2018 at 07:24

What about? Spectacular! I used the already sliced ​​smoked cheese but next time I'll use that whole and I will diced. Dish meditation! Brava Ada and thanks.

Ada Parisi 21 November 2018 at 12:54

I'm so glad you liked it. You can also use a slightly smoky cheese or whatever you like! A hug, ADA

Luciana 20 November 2018 at 17:59

Ada blend of flavors!
A bounty already fresh from the oven but tomorrow, as you suggested you, It will be even better (if it arrives tomorrow!).
Thanks, I like a lot your recipes, full of incense, flavors, colors.
A hug, See you soon

Emma 5 November 2018 at 17:02

I could replace bacon instead of bacon ever before browned? Thanks for the reply

Ada Parisi 5 November 2018 at 21:49

Certainly, thinly because it tends to harden. Greetings and let me know, ADA

IRENE 30 October 2018 at 19:52

Ada just beautiful and it looks very good!!! The try for sure

Ada Parisi 31 October 2018 at 14:55

Thanks Irene! So expect news! ADA

Luciana 30 October 2018 at 15:25

Dear Ada, I follow with great enthusiasm your recipes. I love pumpkin and prepare in many ways, Here in Veneto we have the wonderful raw material.
I own a pumpkin Sant'Erasmo that I will follow this wonderful recipe. I have only one doubt: cooking time, I seem little.
Did you use a mandolin to slice the pumpkin?

Ada Parisi 30 October 2018 at 15:34

Hello Luciana, thank you for your words. "Si, I used a mandolin, the slices must be very thin, no more than 3 mm would be ideal. On the other hand, if you cut the pumpkin a little’ thicker, you just have to cook it a little’ more. This is why I always say to stick a fork, to verify that the pumpkin is tender. Will you let me know?

Luciana 30 October 2018 at 15:36

Thanks and see you soon

Ada Parisi 31 October 2018 at 14:55

Luciana, thank you very

Luciana 18 November 2018 at 23:35

Hi Ada, always about parmigiana pumpkin: I can do it, cook and frozon and pass it in the oven (thawed) 10 minutes before serving? Thanks more

Ada Parisi 19 November 2018 at 11:07

Hello Luciana! Watch, In my opinion, yes, you can do it safely. The thaw in a refrigerator overnight and then the steps in a preheated oven at 180 degrees for 10 minutes. Let me know, it is thanks to you. ADA

elisabetta corbetta 30 October 2018 at 09:30

A big kiss

Ada Parisi 30 October 2018 at 15:35

Elizabeth, Always thank you for your attention


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