October and November in the northern hemisphere of the Earth are the months of transition from hot to cold, nature is tinged with yellow and orange, and seasonal fruit and vegetables change.

The undisputed queen of this period is one: the pumpkin. Do you like pumpkin? What are your favorite pumpkin recipes?

I like it very much, the sweet, strong but delicate flavor, the bright color, and it is also a very healthy food for our well-being. Pumpkin is one of the best sources of beta carotene. Beta carotene is not only responsible for the gorgeous color of pumpkins, carrots, and other foods but is also a powerful antioxidant.

When we eat foods rich in beta carotene, our body converts it into vitamin A.

Benefits of pumpkin

But let’s move on to what we’re here for, cooking and eating!

Today I want to share with you 5 Fancy easy pumpkin recipes to treat yourself. Often when we like an ingredient, we tend to cook it the same way, don’t we?

You will probably often want to cook something special for yourself, to give yourself a treat, but you give up because many recipes are long or complicated. I feel you, and that’s why I put together these ideas for delicious pumpkin dishes, quick and very simple, with few ingredients.

If you are a pumpkin lover and want to try some new simple recipes that will blow your mind, try these 5 Fancy easy pumpkin recipes to treat yourself.



Need a starter to blow your mind -and eyes and palate- out? Try these mono portions of pumpkin gratin, with gorgonzola and Amaretti. Super easy and delicious!

Ingredients for 4 people:

  • 800g pumpkin or butternut squash
  • EVO oil to taste
  • Rosemary to taste
  • Salt up to taste
  • Pepper as needed
  • Breadcrumbs to taste
  • Amaretti biscuits
  • Gorgonzola or soft goat cheese


Heat the oven to 200 ° C. Open the pumpkin, remove the seeds (and keep them aside, do not throw them away), remove the skin, and cut the pumpkin into cubes of about 2 cm.

In a bowl, mix the pumpkin cubes with salt, oil, pepper, and rosemary.

Then arrange the pumpkin on the baking sheet covered with parchment paper and cover it with the breadcrumbs. Place in the oven and lower the temperature to 180 ° C and cook for about 40 minutes. You want the pumpkin to be soft, and the bread surface crusty.

While the squash is cooking, wash the seeds and dry them. Once the pumpkin is ready, lower the oven temperature to 150 ° C.

Place the seeds on a baking sheet and cook for another 40 minutes or so until toasted. You can eat the seeds as an aperitif or snack in the next few days.

Take a glass or glass jar and fill it halfway with the pumpkin, then add a teaspoon full of gorgonzola or goat cheese on top of the pumpkin. The cheese will begin to melt from the heat of the pumpkin. On top of the cheese, crumble some Amaretti biscuits to cover the surface. Serve it hot!

PRO TIP: If you have the chance to get artisanal gorgonzola ice-cream or goat cheese ice-cream, substitute the cheese with the ice-cream, and your palate will be in heaven!



The main course to pamper yourself and feel like you are in a fancy restaurant in Italy.

Ingredients for 4 people:

  • 320g Risotto Rice
  • 600g Pumpkin
  • 100g Onions
  • 1,5l Vegetable broth
  • 80g Parmesan
  • 1/2 Glass white wine
  • 50g Butter
  • Black pepper to taste
  • Salt to taste
  • EVO oil 20 g


Heat the broth and, in the meantime, finely chop the onion, clean the pumpkin and cut it into cubes.

Heat the oil in a large pan, add the onion, and fry it over low heat for about 10 minutes, until it begins to melt. Add the pumpkin and brown it while stirring to keep it from sticking.

Then start adding the broth, one ladle at a time, adding more as it starts to dry. Continue for about 20 minutes until the pumpkin is tender and creamy.

In the meantime, heat a pan and toast the rice (don’t rinse the rinse before using!) After 2/3 minutes, the grains will begin to become transparent. At this point, add the wine, and stir to avoid sticking. When the wine has evaporated, add the rice to the pot with the pumpkin and mix well.

When the rice starts to dry, start adding ladles of broth again, slowly, and continue to simmer for about 15/20 minutes, adding one ladle of broth every time the risotto dries. After about 12 minutes, add salt and pepper. When the rice has a texture you prefer (al dente or softer), turn off the heat, add the butter and grated Parmesan cheese and mix well. Let it rest for a couple of minutes, and serve hot.


5 Fancy easy pumpkin recipes to treating yourself


If you are looking for a street food style dish, homie, and deli? You are going to love these pumpkin meatballs!

Ingredients for 15/18 pcs:

  • 500g Pumpkin or butternut squash (already clean)
  • 100g Breadcrumbs + more to bread the meatballs
  • 100g Parmesan
  • 50g Scamorza cheese (or another cheese that melts)
  • 1 Egg
  • Salt, sage, EVO oil, black pepper to taste
  • Vegetable oil to fry


Cut the clean pumpkin into slices and place them on a baking tray lined with parchment paper, season with a drizzle of oil and a pinch of salt and bake in a preheated static oven at 200°C for 30 minutes.

Meanwhile, finely chop the sage leaves and cut the scamorza cheese into cubes. When the pumpkin is cooked, take it out of the oven and transfer it to a bowl.

Mash the pumpkin, then add the breadcrumbs, grated Parmesan, egg, and the chopped sage. Knead the mixture with your hands to mix all the ingredients well, then pepper to taste.

With this mixture, form small balls putting a few cubes of smoked scamorza cheese in the center. Close the meatball to seal the cheese inside and give it a round shape. Repeat the procedure for each meatball. Bring the frying oil to a temperature of about 170°C, dip each meatball in the breadcrumbs, and fry it in the oil for a couple of minutes. The meatball should be golden outside, and the cheese inside should be melted. Fry a few meatballs at a time: if you put too many together, the oil temperature would drop down excessively. When they are golden brown, drain them on a sheet of absorbent paper to remove excess oil. Enjoy hot.

Do you prefer a healthier version? Don’t fry the meatballs but bake them at 180°C for 20 minutes.


A deli twist to the classic Italian recipe.

Ingredients for 4 people:

  • 350g Pumpking purée
  • 350g Potatos
  • 150g All purpose flour
  • 50g Potato starch (or rice flour)
  • 60g Egg (1 medium)
  • 1 Pinch of salt
  • 1 Pinch of black pepper
  • 1 Pinch of nutmeg


Boil the potatoes until soft. To make the pumpkin pulp, bake the pumpkin at 180/200 ° C for 15/20 minutes.

Mash the potato and pumpkin pulp to obtain a homogeneous mixture. If the mixture is very wet, drain the excess water. Add salt, pepper, nutmeg, and mix well.

On the work table, form a volcano with the flour, add the potato and pumpkin pulp and knead everything quickly so that the pulp absorbs the flour. Beat the egg, shape the dough into a volcano, and pour the egg inside. Incorporate the egg into the dough slowly, then knead again, as quickly as possible, until the mixture is smooth and dry. Give the dough a spherical shape, sprinkle it with potato starch, and spread it all over the surface with your hands.

Let the dough rest at room temperature for about 10 minutes, cover it with a dry and clean kitchen cloth.

Now you can form the gnocchi: hang a small piece of dough and shape it into a stick. Cut the stick into pieces of about 2cm, and repeat the operation with the rest of the dough. You can give the morsels a spherical shape, or by using a gnocchi board or the prongs of a fork, you can give them the classic shape, with the stripes on the surface.

Bring a pot of water to boil, and then add a little salt and a few gnocchi at a time. In about 2 minutes, the gnocchi will reach the surface by themselves: it means they are ready!

Drain them with a slotted spoon and serve them with your favorite sauce!


This smoothie is a perfect mid-day snack, an amazingly healthy way to boost your energy level and treat yourself with a delicious flavor.

Ingredients for 1 smoothie:

  • 3/4 cup almond milk
  • 1 tsp chia seeds soaked in water
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of nutmeg
  • 3-4 frozen figs
  • 1 tbsp butternut squash/sweet potato purée
  • 2 tbsp Greek yogurt (if you don’t like yogurt balance the acids with ½ lime juice)
  • 1 pinch salt


  • Cocoa powder
  • Raspberries
  • Lime/lemon zest


Blend all the ingredients until reaching a nice and smooth texture. If you like it more liquid, you reduce the yogurt and add more milk. Serve in a big glass and sprinkle on top some dry raspberries, lime zest, and cocoa powder. Enjoy cold or at room temperature!

pumpkin recipes

There are many other delicious pumpkin recipes and recipes with pumpkin seeds! Did you know that pumpkin seeds can be eaten and don’t need to be thrown away? It is very important for us to do everything we can to reduce food waste.


Are you ready to pamper your palate on these cold days? Our 5 Fancy easy pumpkin recipes to treat yourself are:

  • Pumpkin Gratin with Gorgonzola Cheese and Amaretti Cookies
  • Pumpkin Risotto
  • Pumpkin Meatballs
  • Pumpkin Gnocchi
  • Pumpkin and Fig Power Smoothie
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