Roast pumpkin with mushrooms, leeks and stilton

Name: Roast pumpkin with mushrooms, leeks and stilton
Yield: Serves 4
Ingredients: 1 medium pumpkin; 1 large leek; 2 tbsp olive oil; Pinch each of salt and black pepper; 250g mixed mushrooms; A few sage leaves; Handful of walnuts; 100g stilton (or vegetarian alternative)

Easy
October 2018

Easy
October 2018

Serves 4
Hands-on time 10 min, oven time 40 min

This recipe makes the most of seasonal veg in an oozy-melty stilton traybake. Give it a go for a fuss free veggie dinner that really hits the spot.

Vegetarian

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Ingredients

1 medium pumpkin
1 large leek
2 tbsp olive oil
Pinch each of salt and black pepper
250g mixed mushrooms
A few sage leaves
Handful of walnuts
100g stilton (or vegetarian alternative)

1 medium pumpkin
1 large leek
2 tbsp olive oil
Pinch each of salt and black pepper
250g mixed mushrooms
A few sage leaves
Handful of walnuts
100g stilton (or vegetarian alternative)

Method

Slice and deseed the pumpkin and slice the leek, then toss in a large roasting tin with 1 tbsp olive oil and a pinch each of salt and black pepper. Roast for 30 minutes at 220°C/200°C fan/gas 7.
Toss the mushrooms with another tbsp olive oil, a few sage leaves and a handful of walnuts. Add to the tin, crumble over the stilton and roast for 10 minutes more until charred and the cheese has melted.

Method

Slice and deseed the pumpkin and slice the leek, then toss in a large roasting tin with 1 tbsp olive oil and a pinch each of salt and black pepper. Roast for 30 minutes at 220°C/200°C fan/gas 7.
Toss the mushrooms with another tbsp olive oil, a few sage leaves and a handful of walnuts. Add to the tin, crumble over the stilton and roast for 10 minutes more until charred and the cheese has melted.

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