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Looking for a delicious, savory, and satisfying fall dish? This Roasted Pumpkin with Gorgonzola and Walnuts is the perfect blend of sweet and savory flavors. The creamy texture of the roasted pumpkin combined with the sharpness of Gorgonzola and the crunch of walnuts makes this recipe a great option for cozy weeknight dinners or holiday gatherings.
Why You’ll Love This Recipe:
- Nutritious and Satisfying: Packed with wholesome ingredients like pumpkin, potatoes, and walnuts.
- Flavors in Harmony: The sweetness of roasted pumpkin and honey pairs beautifully with the boldness of Gorgonzola and the spice of chili flakes.
- Quick & Simple: Minimal prep and baking make this an ideal dish for weeknights.
Health Benefits:
- Hokkaido Pumpkin: Rich in fiber, vitamins A and C, and antioxidants that support your immune system.
- Walnuts: A great source of healthy fats, particularly omega-3 fatty acids, which promote heart health.
- Gorgonzola: Adds protein and calcium while providing bold flavor in small amounts.
Ingredient Notes:
- Hokkaido Pumpkin: This variety of pumpkin is great for roasting because its skin becomes tender, so there’s no need to peel it. You can substitute with butternut squash or another pumpkin variety if needed.
- Gorgonzola: Its bold, tangy flavor pairs beautifully with the sweetness of the roasted pumpkin. If Gorgonzola is too strong for your taste, you can swap it for milder blue cheese, feta, or even goat cheese.
- Walnuts: Add a wonderful crunch to the dish. You can substitute with pecans, hazelnuts, or even pine nuts for a different flavor profile.
How To Make Roasted Pumpkin with Gorgonzola and Walnuts:
Preheat the Oven
- Preheat your oven to 200°C (390°F) to ensure it’s hot enough when you put the vegetables in.
Prepare the Vegetables
- Pumpkin: Slice the Hokkaido pumpkin. You can leave the skin on as it softens beautifully during roasting, and it adds extra nutrients.
- Potatoes: Peel and cut the potatoes into chunks for even cooking.
- Onions: Quarter the red onions, which will add a sweet, caramelized flavor once roasted.
Season and Assemble
- Spread the pumpkin, potatoes, and onions onto a baking tray. Sprinkle with walnuts for a crunchy element.
- Drizzle everything with 3 tbsp of olive oil and 1 tbsp of honey to bring out the natural sweetness of the pumpkin. Season generously with salt, pepper, and chili flakes for a balanced kick.
Bake the Vegetables
- Place the tray in the oven and roast for about 30 minutes. Check that the pumpkin and potatoes are fork-tender and golden on the edges.
Add Gorgonzola
- Once the vegetables are tender, remove the tray from the oven and crumble or slice 100g of Gorgonzola over the top.
Final Bake
- Pop the tray back into the oven for another 5 minutes, just long enough to let the Gorgonzola melt and coat the vegetables with its creamy richness.
Serve
- Take the tray out of the oven and serve immediately. The combination of the soft, sweet pumpkin with the tangy Gorgonzola and crunchy walnuts will delight your taste buds.
Tips and Tricks:
- Ensure there’s enough space between the vegetables so they roast and caramelize instead of steaming.
- Pumpkin and potatoes are mild vegetables, so don’t be afraid to add enough salt, pepper, and chili flakes to bring out the flavors.
- After 30 minutes, check the vegetables by piercing them with a fork. They should be tender with slightly crispy edges.
- A sprinkle of fresh thyme or rosemary before serving can add a nice aromatic layer to the dish.
Serving Suggestions:
- As a main course: Serve with a simple green salad or a slice of crusty bread for a complete vegetarian meal.
- As a side dish: This roasted pumpkin recipe works wonderfully as a side for roasted chicken, pork, or a hearty beef roast.
- Pairing ideas: A light, crisp white wine like Sauvignon Blanc or a fruity red like Pinot Noir will complement the creamy, tangy flavors of the Gorgonzola.
Storage and Reheating:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the leftovers in an oven-safe dish and warm them in the oven at 180°C (350°F) for about 10 minutes or until heated through. You can also use a microwave, but the oven will help retain the texture.
Must-Try Pumpkin Recipes
Stuffed Pumpkin with Minced Meat
Creamy Roasted Butternut Squash Soup
Crispy Butternut Squash Fritters with Garlic Dip
Roasted Pumpkin with Gorgonzola & Walnuts
This Roasted Pumpkin with Gorgonzola & Walnuts is a perfect blend of sweet, savory, and crunchy. Roasted Hokkaido pumpkin, tender potatoes, and caramelized onions are topped with tangy Gorgonzola and toasted walnuts for a dish that’s rich in flavor yet easy to prepare. Ideal for a cozy main course or a stunning side dish!
Ingredients
- 1/2 Hokkaido pumpkin about 500g
- 2 medium potatoes peeled and cut into chunks
- 2 red onions quartered
- A handful of walnuts
- 100 g Gorgonzola cheese
- 3 tbsp olive oil
- 1 tbsp honey
- Salt to taste
- Pepper to taste
- Chili flakes to taste
Instructions
- Preheat your oven to 200°C (390°F).
- Slice the Hokkaido pumpkin into wedges (you can leave the skin on as it softens during roasting).
- Peel and cut the potatoes into bite-sized pieces.
- Quarter the red onions.
- On a baking tray, add the pumpkin, potatoes, onions, and walnuts.
- Drizzle with olive oil and honey. Season with salt, pepper, and a sprinkle of chili flakes.
- Toss everything together to ensure all the vegetables are coated evenly.
- Roast the vegetables for 30 minutes in the preheated oven, or until the pumpkin and potatoes are tender and golden around the edges.
- Once the vegetables are roasted, remove the tray from the oven and crumble or slice the Gorgonzola over the top.
- Return the tray to the oven for an additional 5 minutes to allow the cheese to melt and infuse the dish with its rich flavor.
- Remove from the oven and serve immediately.
Nutrition
Calories: 450kcal
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