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
Method
- 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.