Go Back
+ servings
Roasted Pumpkin with Blue Cheese and Walnuts (Italy)

Roasted Pumpkin with Blue Cheese and Walnuts (Italy)

Giorgia Fontana
5 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 266 kcal

Ingredients
  

  • 1 medium pumpkin, around 3.5 pounds (I’ve used delica variety)
  • 2 tbsp extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Black pepper, to taste
  • 8 ounces Gorgonzola Dolce, cut into 1/2-inch cubes (less if you are using a more pungent blue cheese)
  • 1/4 cup walnut 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.
  • Serve immediately.

Nutrition

Calories: 266kcalCarbohydrates: 16gProtein: 11gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 437mgPotassium: 891mgFiber: 2gSugar: 7gVitamin A: 19601IUVitamin C: 21mgCalcium: 253mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.