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Sicilian-Style Pumpkin Parmigiana – A Heartwarming Twist on a Classic

Sicilian-Style Pumpkin Parmigiana – A Heartwarming Twist on a Classic

📖 What is it

A delectable spin on the traditional parmigiana, featuring golden pumpkin enriched by a fresh basil tomato sauce and authentic Sicilian cheeses. This dish captures the true essence of local flavours, perfect for showcasing the best of the region’s produce.

Author: Sebastiano Caruso • Published on: October 1, 2023
Categories: Side Dishes and Vegetables
Tags: basil caciocavallo cheese onions Ragusano cheese extra-virgin olive oil tomatoes salt tuma cheese yellow pumpkin
⏱️
Prep Time
about 30 minutes
🔥
Cook Time
around 50 minutes
👥
Serve
Serves 4
📊
Difficulty
moderate
💰 moderate
🗓️ autumn
⭐ 4.7/5

🛒 Ingredients

  • ✓ 2 kg of golden pumpkin
  • ✓ 1 kg of fresh tomatoes
  • ✓ 300 g of thinly sliced tuma cheese
  • ✓ a generous handful of fresh basil
  • ✓ 1 medium onion
  • ✓ Sicilian caciocavallo cheese
  • ✓ semi-aged Sicilian pecorino
  • ✓ extra virgin Sicilian olive oil
  • ✓ Trapani sea salt
  • ✓ freshly ground black pepper

📊 Nutritional Information

Calories
320 Kcal
Protein
35 g
Fat
12 g
Carbohydrates
15 g

Transport yourself to the cosy, sun-kissed autumns of Sicily with this golden pumpkin parmigiana, a delightful reinterpretation that honours the island’s rich culinary heritage. The natural sweetness of the pumpkin blends beautifully with vibrant basil and characteristic Sicilian cheeses, each bite telling a story of tradition and warm Mediterranean sunshine. Cooking this dish feels like gathering round the table with loved ones, where every mouthful is a colourful journey through Sicilian flavours and memories.

👨‍🍳 Preparation

  1. 1

    Start by peeling the golden pumpkin, removing the seeds and fibres, then slice into pieces about 1.5 cm thick. Arrange the slices in a single layer on a baking tray lightly brushed with Sicilian extra virgin olive oil. Bake in a fan oven preheated to 180°C for around 30 minutes, until the pumpkin is tender but still holds its shape. Once cooked, lay the slices on a flat dish and season with a pinch of Trapani sea salt and freshly ground black pepper.

  2. 2

    Meanwhile, finely chop the onion and gently sweat it in a saucepan with a splash of extra virgin olive oil. Add the fresh tomatoes, passed through a sieve, a few basil leaves, a pinch of salt and pepper, and a teaspoon of sugar to balance the acidity. Let it simmer gently until the sauce thickens and becomes richly fragrant.

  3. 3

    To assemble the parmigiana, take a deep baking dish and spread out a layer of pumpkin slices, overlapping slightly. Top with slices of tuma cheese. Spoon over some of the tomato sauce and sprinkle with grated caciocavallo and pecorino. Add a few fresh basil leaves. Repeat the layers until all ingredients are used, finishing with a generous scatter of cheeses and basil on top.

  4. 4

    Bake in the oven at 180°C for about 20 minutes, until the top is golden and the cheese is beautifully melted and bubbling. Serve the pumpkin parmigiana piping hot to enjoy the full depth of its warming aromas and tastes.

💡 Tips and Variations

  • •

    For an added depth of flavour, try enriching the tomato base with a few spoons of a light meat ragù, while keeping the harmony of classic ingredients intact.
  • •

    Experiment with different cuts of pumpkin – thinner slices or lightly pan-fried cubes can give the dish an interesting variation in texture.
  • •

    The star here is the pumpkin’s natural sweetness; for a lighter take, reduce the amount of cheese or rely solely on pecorino for a sharper bite without weighing the dish down.
  • •

    If you want a vegetarian twist with a bit more creaminess, swap the tuma for fresh ricotta or a soft goat’s cheese, preserving the signature scents of Sicilian cuisine.
  • •

    To keep things neat and uniform, slice the pumpkin evenly and handle the pieces gently during cooking to maintain their shape and texture.
  • •

    A little secret umami boost can come from adding a pinch of dried mushroom powder to the tomato sauce, intensifying flavour without masking its freshness.
  • •

    For a lactose-free version, opt for aged lactose-free cheeses or plant-based almond alternatives, but never skip the fresh basil—it’s essential for that unmistakable aromatic lift.
  • •

    Remember, the magic of this recipe lies in slow cooking and choosing simple, quality ingredients. It’s all about respecting tradition to create a harmonious and tender dish.

📦 Storage

  • • Transfer the parmigiana to an airtight container and allow it to cool completely at room temperature before refrigerating, ensuring the flavours and textures stay just right.
  • • Keep it covered in the fridge for up to two days, using cling film or a lid to prevent it from absorbing any unwanted odours and to preserve freshness.
  • • To enjoy it later, gently reheat in a low oven at around 150°C for about ten minutes so the cheese becomes wonderfully melted again and the top crisps up slightly.

🍷 Pairing

This pumpkin parmigiana pairs wonderfully with a crisp Sicilian white wine that offers mineral freshness, such as an Etna Bianco DOC — its brightness complements the dish’s sweetness beautifully. Alternatively, try a fruity Grillo with balanced body or a Verdicchio from the Marche for a subtler, elegant match.

I warmly encourage you to bring a touch of Sicily into your own kitchen with this golden pumpkin parmigiana. It’s a dish that’s as comforting as it is vibrant, perfect for sharing across the table with family and friends. Whether it’s a cosy midweek supper or a special occasion, this recipe carries the spirit of Sicilian hospitality right to your plate — so go on, give it a go and enjoy the delicious flavours that come from simple ingredients prepared with heart.

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