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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