![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Roast pumpkin with mushrooms, leeks and stilton
- Published: 2 Jan 19
- Updated: 18 Mar 24
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.
![Roast pumpkin with mushrooms, leeks and stilton](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/01/roast-pumpkin-768x960.jpg)
For a meaty option, try our lamb, pumpkin and feta traybake.
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)
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.
- Recipe from October 2018 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter