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

Test kitchen approved

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.

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

Visit deliciousmagazine.co.uk to save recipe

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)

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.

Recipe from October 2018 Issue

Fancy getting a copy in print?

Subscribe to our magazine

Roast pumpkin with mushrooms, leeks and stilton

Ingredients

Method

Pumpkin, rosemary and pumpkin seed focaccia

Dhal soup with pumpkin

Chilli pumpkin and wild mushroom soup

Manchego-crusted pumpkin wedges

More to discover

Roast pumpkin with mushrooms, leeks and stilton

Ingredients

Method

Or, how about...?

Pumpkin, rosemary and pumpkin seed focaccia

Dhal soup with pumpkin

Chilli pumpkin and wild mushroom soup

Manchego-crusted pumpkin wedges

More to discover