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Hokkaido pumpkin with Gorgonzola from the oven

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Ingredients for 2 servings:

  • 1 m.-large Hokkaido pumpkin(s)
  • 220 g Gorgonzola
  • 2 tbsp, heaped sour cream
  • 2 tbsp organic rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200 degrees Celsius (top/bottom heat). Halve the pumpkin and remove the seeds. Cut the pumpkin first into wedges, then into cubes. Mash the Gorgonzola with a fork and place it in a baking dish with the pumpkin cubes. Mix everything well. Mix the sour cream with the oil and pour over the cubes. Bake in the oven for about 50 minutes. Tip: Can be served as a main course or as an appetizer.

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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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