Roasted Pumpkin Spears with Parmesan

  • Pin It
  • print
Recipe Courtesy of

This savory recipe uses the pumpkin as a “potato” by roasting it with some extra virgin olive oil and salty Parmesan cheese. Simple and straightforward, this dish is a sign in Italy that summer is over and fall has arrived!

Servings: 16 servings
Difficulty: Easy

Ingredients Add to grocery list

1 2½- to 3-pound cooking pumpkin (such as Baby Pam or Sugar Baby variety)
1/4 cup extra virgin olive oil, plus more for drizzling
1 teaspoon Kosher or sea salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
1/4 cup shredded Parmesan cheese (Parmigiano-Reggiano cheese is authentic)
Garnish: 8 fresh sage leaves, finely chopped





Preheat oven to 425 degrees. Line a baking sheet with parchment paper or non-stick aluminum foil.
Wash and dry the outside of the pumpkin. Cut out the stem and cut the pumpkin in half lengthwise, stem to end, exposing the inside cavity. Using a large, metal kitchen spoon, scrape out the seeds and the stringy pulp, reserving the seeds for “Spicy Pumpkin Seeds” (see Bonus Recipe below). Discard the stringy pulp.
Take one pumpkin half and cut it, lengthwise again, into 4 spears. Halve each of those spears lengthwise, creating 8 spears. Repeat with the other half, creating 16 spears total.
In a large bowl, add the pumpkin spears, olive oil, salt and pepper. Using your hands, combine until the spears are well coated. Place each spear, cut side down, onto the lined baking sheet and roast in the oven for 15 to 20 minutes until the “down” side is nicely browned.
Using tongs, gently turn the spears over and allow the other side to roast another 5 to 7 minutes until lightly brown. Using the tongs again, turn the spears so the skin-side is now down and sprinkle the shredded cheese over the top of each spear. Return to the oven and roast another 5 to 7 minutes until the cheese has melted and started to brown.
Remove from oven. Arrange on a platter, garnish with chopped fresh sage, a drizzle of extra virgin olive oil and a sprinkle of salt and pepper. May be served warm or at room temperature.
Makes 16 spears.
*Note: Once roasted, the pumpkin skin may be eaten and adds a hint of sweetness to this savory recipe.

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

My Recipe Box |

Paula's Upcoming Schedule

  • September 20: Booksigning in Waco, TX

    Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.

  • September 24: Paula Deen Live! in Charlotte

    Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Blumenthal Performing Arts Center here!

    Starts at 5:30 PM. Light hors d’oeuvres and beer & wine will be served, including a meet and greet with Paula Deen! 

    Sponsored by Springer Mountain Farms.

  • October 24: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • View Paula's Full Schedule