1mediumpumpkin, around 3.5 pounds (I’ve used delica variety)
2tbspextra virgin olive oil
2sprigsfresh thyme
Salt, to taste
Black pepper, to taste
8ouncesGorgonzola Dolce, cut into 1/2-inch cubes (less if you are using a more pungent blue cheese)
1/4cupwalnut halves, roughly chopped
Instructions
Preheat oven at 400 F.
Wash and clean your pumpkin. Remove seeds and skin (if you have an organic pumpkin you can leave the skin on, it’s really tasty). Cut into one-inch wedges.
Place pumpkin slices on the baking sheet, drizzle with olive oil and season with salt, pepper and fresh thyme.
Cook for 25 minutes or until the pumpkin is tender. When it’s ready, you should be able to easily pierce the wedges with a fork.
Take the baking tray out of the oven, add blue cheese and walnut pieces, put it back to cook just 3 to 5 minutes, until the blue cheese is starting to melt.