Hokkaido Pumpkin with Blue Cheese, Pecans and Cranberries
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 Hokkaido pumpkin (se), approx. kg
- salt and pepper
- 2 teaspoons rosemary needles, fresh, finely chopped
- 2 tablespoon olive oil
- 80 g blue cheese
- 3 tablespoon pecans
- 2 tablespoon cranberries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees lower and upper heat, line a baking sheet with baking paper. Wash the pumpkin, cut in half and use a spoon to remove the seeds and the soft interior. Cut the pulp with the skin into approx. Two centimeter cubes, season them with salt and turn them with the rosemary on all sides in the oil. Place the pumpkin cubes on the baking sheet and cook for about 25 to 30 minutes. Mix in the nuts and cranberries, season with salt and pepper and spread the cheese in small pieces over the vegetables. Depending on the quantity, the pumpkin is suitable as a side dish or a vegetarian main course.
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