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Hokkaido pumpkin with blue cheese, pecans and cranberries

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Ingredients for 2 servings:

  • 1 m.-sized Hokkaido pumpkin(s), approx. 1 kg
  • salt and pepper
  • 2 tsp rosemary needles, fresh, finely chopped
  • 2 tbsp olive oil
  • 80 g blue cheese
  • 3 tbsp pecans
  • 2 tbsp cranberries

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 200 degrees Celsius (top and bottom heat), line a baking sheet with parchment paper. Wash the pumpkin, cut it in half, and scoop out the seeds and soft insides with a spoon. Cut the flesh, including the skin, into approximately 2-centimeter cubes, season with salt, and toss in the oil along with the rosemary. Place the pumpkin cubes on the baking sheet and cook for 25 to 30 minutes. Mix in the nuts and cranberries, season with salt and pepper, and scatter the cheese in small pieces over the vegetables. Depending on the quantity, the pumpkin is suitable as a side dish or as a vegetarian main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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