Roast pumpkin with toasted hazelnuts, blue cheese and thyme

Name: Roast pumpkin with toasted hazelnuts, blue cheese and thyme
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.5kg pumpkin or squash, deseeded, cut into wedges; Extra-virgin olive oil; 100g hazelnuts; 300g gorgonzola dolce (vegetarians can use cashel blue or similar); Zest 1 lemon; 4-5 fresh thyme sprigs, leaves picked or sprigs torn; 1-2 red chillies, finely shredded

Portion size: Serves 6
Hands-on time 30 min, oven time 30-40 min
Difficulty: easy

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This roast pumpkin recipe with toasted hazelnuts, blue cheese, fresh thyme and red chilli, makes a great dinner party starter for a cosy autumn gathering.

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Ingredients

1.5kg pumpkin or squash, deseeded, cut into wedges
Extra-virgin olive oil
100g hazelnuts
300g gorgonzola dolce (vegetarians can use cashel blue or similar)
Zest 1 lemon
4-5 fresh thyme sprigs, leaves picked or sprigs torn
1-2 red chillies, finely shredded

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Method

Heat the oven to 200°C/fan180°C/gas 6. Brush the pumpkin/squash wedges with the oil, season well and lay out on baking trays – don’t crowd them or they won’t crisp up. Bake for 30-40 minutes, turning once, until crisp and charred in places.
Meanwhile, heat a frying pan with a drizzle of the oil, then lightly toast the h40azelnuts over a medium heat. Put on kitchen paper to cool slightly, then roughly chop (see Make Ahead).
Divide the pumpkin/squash among plates, crumble over the cheese, then top with the chopped hazelnuts, lemon zest, thyme and red chilli. Drizzle with oil to serve.
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Nutrition

395kcals Calories
34.1g fat (13.3g saturated) Fat
16g protein Protein
6.3g carbs (4.7g sugars) Carbs
4.8g fibre Fibre
1g salt Salt

Quick wins & tips

Unless your pumpkin has a really tough, craggy skin, you don’t need to peel it.

Make Ahead

Toast the hazelnuts up to 24 hours in advance, cool and keep in a sealed container. You can roast the pumpkin ahead too – cool and keep, covered, in the fridge overnight, then reheat at 180°C/fan160°C/gas 4 to serve.

Cook smarter

You can vary the cheese you use – roquefort, goat’s cheese or ricotta will all work well. Vegetarians can use cashel blue or similar instead (see cashelblue.com for stockists).