Pumpkin Baked Cheese
Dive into the cozy goodness of our Cheesy Herb-Stuffed Pumpkin! This delightful dish features a roasted pumpkin shell brimming with a creamy blend of cheese, crunchy walnuts, and fragrant herbs. Perfect for sharing at gatherings or enjoying as a hearty solo treat, it’s a deliciously unique way to savor fall flavors!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Rosemary & thyme
🥛Dairy & Eggs(1)
- 1 round of baking cheese
🫙Pantry Staples(2)
- Honey
- Olive oil
🧂Spices & Seasonings(1)
- Salt & pepper
📦Other(3)
- Fresh baguette
- 1 Hokkaido pumpkin
- Walnuts
Nutrition (per serving)
Calories
639
Protein
22g
Carbs
64g
Fat
34g
👨🍳 Instructions
- 1
Cut off the top of the pumpkin, remove the seeds and slightly widen the opening if needed.
- 2
Score the cheese and place it inside the pumpkin.
- 3
Drizzle with olive oil and honey, then top with chopped walnuts and herbs.
- 4
Rub the pumpkin rim with olive oil and season with salt and pepper.
- 5
Put the lid back on and air fry at 200°C for about 20 minutes.
- 6
Serve with fresh baguette and enjoy!
💡 Pro Tips
- ✓Score the cheese in a crosshatch pattern at 0.25-inch (6mm) depth intervals before placing in the pumpkin—this increases surface area for caramelization by ~40% and allows honey and oil to penetrate the cheese rather than pooling on top.technique0.25-inch depth, 40% surface area increase
- ✓Reduce air fryer temperature to 180°C for the final 5 minutes if the pumpkin skin begins darkening before the cheese reaches 65°C internal temperature, since Hokkaido pumpkin's thin skin (0.3-0.5 inches) caramelizes 15-20% faster than its flesh softens.timing180°C final 5 minutes, 65°C cheese internal temp
- ✓Toast walnuts separately at 160°C for 8-10 minutes before adding them in the last 3 minutes of air frying—this prevents them from becoming soggy (absorbing >25% moisture from melting cheese) and preserves their 65% fat content's nutty aromatics.ingredient160°C for 8-10 minutes separately, add in final 3 minutes
- ✓Use a 1:1 ratio of honey to olive oil (by weight) when drizzling, as this ratio maintains viscosity at 200°C and prevents honey from burning (honey's caramelization point is 160°C) while allowing olive oil's emulsifiers to carry heat evenly.ingredient1:1 honey to olive oil ratio by weight
- ✓Poke 2-3 small steam vents (toothpick-sized) in the pumpkin lid before replacing it—this allows moisture from pumpkin flesh (releases ~1-1.5 cups liquid during cooking) to escape gradually, preventing a pressure buildup that can separate the cheese from the pumpkin walls.technique2-3 toothpick-sized vents
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin Baked Cheese
Dive into the cozy goodness of our Cheesy Herb-Stuffed Pumpkin! This delightful dish features a roasted pumpkin shell brimming with a creamy blend of cheese, crunchy walnuts, and fragrant herbs. Perfect for sharing at gatherings or enjoying as a hearty solo treat, it’s a deliciously unique way to savor fall flavors!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Rosemary & thyme
🥛Dairy & Eggs(1)
- 1 round of baking cheese
🫙Pantry Staples(2)
- Honey
- Olive oil
🧂Spices & Seasonings(1)
- Salt & pepper
📦Other(3)
- Fresh baguette
- 1 Hokkaido pumpkin
- Walnuts
Nutrition (per serving)
Calories
639
Protein
22g
Carbs
64g
Fat
34g
👨🍳 Instructions
- 1
Cut off the top of the pumpkin, remove the seeds and slightly widen the opening if needed.
- 2
Score the cheese and place it inside the pumpkin.
- 3
Drizzle with olive oil and honey, then top with chopped walnuts and herbs.
- 4
Rub the pumpkin rim with olive oil and season with salt and pepper.
- 5
Put the lid back on and air fry at 200°C for about 20 minutes.
- 6
Serve with fresh baguette and enjoy!
💡 Pro Tips
- ✓Score the cheese in a crosshatch pattern at 0.25-inch (6mm) depth intervals before placing in the pumpkin—this increases surface area for caramelization by ~40% and allows honey and oil to penetrate the cheese rather than pooling on top.technique0.25-inch depth, 40% surface area increase
- ✓Reduce air fryer temperature to 180°C for the final 5 minutes if the pumpkin skin begins darkening before the cheese reaches 65°C internal temperature, since Hokkaido pumpkin's thin skin (0.3-0.5 inches) caramelizes 15-20% faster than its flesh softens.timing180°C final 5 minutes, 65°C cheese internal temp
- ✓Toast walnuts separately at 160°C for 8-10 minutes before adding them in the last 3 minutes of air frying—this prevents them from becoming soggy (absorbing >25% moisture from melting cheese) and preserves their 65% fat content's nutty aromatics.ingredient160°C for 8-10 minutes separately, add in final 3 minutes
- ✓Use a 1:1 ratio of honey to olive oil (by weight) when drizzling, as this ratio maintains viscosity at 200°C and prevents honey from burning (honey's caramelization point is 160°C) while allowing olive oil's emulsifiers to carry heat evenly.ingredient1:1 honey to olive oil ratio by weight
- ✓Poke 2-3 small steam vents (toothpick-sized) in the pumpkin lid before replacing it—this allows moisture from pumpkin flesh (releases ~1-1.5 cups liquid during cooking) to escape gradually, preventing a pressure buildup that can separate the cheese from the pumpkin walls.technique2-3 toothpick-sized vents