Roasted Pumpkin with Blue Cheese and Walnuts (Italy)


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

Step : 1

Preheating the oven to 400 degrees Fahrenheit.

Step : 2 

Clean and disinfect the pumpkin. Eliminate the seeds and skin from the pumpkin; however, organic pumpkins retain their palatable skins. Cut into segments measuring one inch in length.

Step : 3

Spread pumpkin segments on a baking sheet. Season with fresh thyme, salt, and pepper. Drizzle with olive oil.

Step : 4

Cook the pumpkin for 25 minutes, or until tender. The wedges should be readily pierceable with a fork when they are done.

Step : 5

Remove the baking sheet from the oven, sprinkle with walnut pieces and blue cheese, and return for an additional 3 to 5 minutes, or until the blue cheese begins to soften.

Step : 6

– Serve immediately.

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