Roast Pumpkin with Blue Cheese Sauce and Hazelnuts

This dish is extremely delicious: the rich, sweet, soft pumpkin, salty, creamy tang of the sauce and the nuts are dreamy together. It is a version of something that the Italian restaurant Artusi makes with taleggio cheese, pumpkin seeds and pumpkin.

Serves 2 as starter, very easy to scale up

Cut 4 wedges from a small, green-skinned small pumpkin (variety is essential to this being good – I had a Delica pumpkin, which has a soft, velvety texture and sweet, rich flavour). Toss them in oil and a bit of salt. Fry them on a medium heat in a frying pan, turning over when each side has browned, then put in the oven on 180 degrees for around 15-20 minutes, until soft.

Meanwhile, toast, then finely chop or pound up a handful of hazelnuts.

Also meanwhile, melt 100g of Stichelton or other blue cheese in 150ml of double cream – do this slowly, while stirring, in a saucepan. Season with a pinch of salt.

To serve, place two pumpkin wedges on each plate. Spoon over some cheese sauce, and sprinkle toasted hazelnuts on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s