Recipe from Lily Moore
Christmas Baked Pumpkin
Cooking time: 35 min
Servings 4
Feed your dear ones with this delicious and nourishing baked pumpkin for dinner tonight - sure to become a family favourite in no time!


  • Hokkaido pumpkin
    35,2 oz.
  • Thyme
    0,5 bunch
  • Red chili
    1 pc.
  • Salt
    to taste
  • Olive oil
    5 tbsp.
  • Coarse sea salt
    2 tsp.
  • Cottage cheese 20% fat
    8,8 oz.
  • Double cream cheese
    3,5 oz.
  • Pepper
    to taste
  • Lemon
    0,5 pc.
  • Green onion
    1 bunch
  • Parsley
    0,5 bunch
  • Tarragon
    3 sprigs

Nutrition facts per serving

  • Calories

    321 kcal

  • Protein

    14 g

  • Fat

    23 g

  • Carbohydrates

    15 g


  • Preheat the oven to 392°F. Divide the pumpkin in half, remove the seeds with a spoon and cut into cubes. Wash the thyme, dry it and remove the leaves. Remove the chili seeds, then cut finely.

  • Mix the chili, thyme, olive oil and sea salt. Toss the pumpkin cubes with the marinade and arrange them on a baking dish. Bake the pumpkin in the oven for 20 minutes.

  • Meanwhile, mix the cottage cheese and cream cheese with the remaining olive oil. Add some pepper, salt and lemon zest. Wash the greens, dry, cut off the leaves and cut. Chop the onion into half rings. Mix all the herbs with cottage cheese and serve with the pumpkin cubes.


  • Melted butter is an another tasty option instead of olive oil.

  • Cooking time will vary depending on the thickness of the pumpkin, so check at the 15 min mark.

Bon Appetit!

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