Pumpkin and Cheese Revolution: Provoleta on the Disc with Cane Honey and Rosemary

• 300g kabocha squash (or butternut squash), cut into 2 cm cubes
• 200g provoleta (Argentinian provolone cheese, in a single thick piece)
• 2 tbsp cane honey (do not substitute with regular honey: cane honey has a bitterness that balances the dish)
• 1 sprig fresh rosemary
• 2 tbsp extra‑virgin olive oil
• 1 pinch cayenne pepper (optional, but it gives that *kick* that makes you come back for more)
• to taste coarse sea salt
• 1 clove garlic, crushed (only to rub the pan, not eaten)

👨‍🍳 Step-by-step instructions

1. 1

   Prepare the pumpkin as if it were gold: peel it and cut it into precise 2 cm cubes. If they’re larger, they won’t cook properly; if they’re smaller, they’ll fall apart. In a bowl, toss them with 1 tablespoon olive oil, a pinch of salt and the cayenne pepper. Set aside.

2. 2

   Heat a cast‑iron (or heavy non‑stick) skillet over medium‑high heat. Rub the bottom with the crushed garlic clove to aromatize the oil — this trick is key: the garlic releases sulfur compounds that will later enhance the cheese’s flavor. Add the remaining oil and wait 30 seconds until it shimmers.

3. 3

   Sear the pumpkin cubes in a single layer, without crowding them. Cook 3 minutes per side until caramelized on the outside and tender inside. If you stir them too much, those crispy edges—the glory of the dish—won’t form. Remove and keep warm on a plate.

4. 4

   Reduce the heat to medium‑low and place the whole provoleta in the skillet. Cook 2 minutes per side: the goal is a golden crust without the cheese fully melting. If you have a kitchen torch, use it now for a smoky finish (optional, but epic).

5. 5

   Return the pumpkin to the skillet, around the cheese. Drizzle everything with the cane honey and scatter the fresh rosemary leaves. Cover the skillet with a lid or a plate for 1 minute so the steam gently melts the cheese and the flavors meld. Serve immediately, with the provoleta still bubbling.

💡 Chef's tip

The secret lies in the cheese’s temperature: the provoleta should reach 65 °C inside to melt without losing its structure. If the pan is too hot (over 180 °C), the cheese will burn on the outside and stay cold inside. Use a kitchen thermometer if you can, or do the finger test: if the provoleta feels hot to the touch but doesn’t scorch, it’s ready. Also, cane honey caramelizes at 110 °C, so add it at the end to avoid burning and bitterness.