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Roast pumpkin with mushrooms, leeks and stilton

Name: Roast pumpkin with mushrooms, leeks and stilton
Yield: Serves 4
Ingredients: 1 medium pumpkin; 1 large leek; 2 tbsp olive oil; Pinch each of salt and black pepper; 250g mixed mushrooms; A few sage leaves; Handful of walnuts; 100g stilton (or vegetarian alternative)

Published: 2 Jan 19
Updated: 18 Mar 24

This recipe makes the most of seasonal veg in an oozy-melty stilton traybake. Give it a go for a fuss free veggie dinner that really hits the spot.

For a meaty option, try our lamb, pumpkin and feta traybake.

Easy
October 2018

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 40 min

This recipe makes the most of seasonal veg in an oozy-melty stilton traybake. Give it a go for a fuss free veggie dinner that really hits the spot.

For a meaty option, try our lamb, pumpkin and feta traybake.

Vegetarian recipes

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Ingredients

1 medium pumpkin
1 large leek
2 tbsp olive oil
Pinch each of salt and black pepper
250g mixed mushrooms
A few sage leaves
Handful of walnuts
100g stilton (or vegetarian alternative)

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Method

Slice and deseed the pumpkin and slice the leek, then toss in a large roasting tin with 1 tbsp olive oil and a pinch each of salt and black pepper. Roast for 30 minutes at 220°C/200°C fan/gas 7.
Toss the mushrooms with another tbsp olive oil, a few sage leaves and a handful of walnuts. Add to the tin, crumble over the stilton and roast for 10 minutes more until charred and the cheese has melted.