Roast pumpkin with toasted hazelnuts, blue cheese and thyme

Name: Roast pumpkin with toasted hazelnuts, blue cheese and thyme
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.5kg pumpkin or squash, deseeded, cut into wedges; Extra-virgin olive oil; 100g hazelnuts; 300g gorgonzola dolce (vegetarians can use cashel blue or similar); Zest 1 lemon; 4-5 fresh thyme sprigs, leaves picked or sprigs torn; 1-2 red chillies, finely shredded

Published: 7 Nov 14
Updated: 18 Mar 24

Test kitchen approved

This roast pumpkin recipe with toasted hazelnuts, blue cheese, fresh thyme and red chilli, makes a great dinner party starter for a cosy autumn gathering.

Serves 6
Hands-on time 30 min, oven time 30-40 min

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Ingredients

1.5kg pumpkin or squash, deseeded, cut into wedges
Extra-virgin olive oil
100g hazelnuts
300g gorgonzola dolce (vegetarians can use cashel blue or similar)
Zest 1 lemon
4-5 fresh thyme sprigs, leaves picked or sprigs torn
1-2 red chillies, finely shredded

Method

Heat the oven to 200°C/fan180°C/gas 6. Brush the pumpkin/squash wedges with the oil, season well and lay out on baking trays – don’t crowd them or they won’t crisp up. Bake for 30-40 minutes, turning once, until crisp and charred in places.
Meanwhile, heat a frying pan with a drizzle of the oil, then lightly toast the h40azelnuts over a medium heat. Put on kitchen paper to cool slightly, then roughly chop (see Make Ahead).
Divide the pumpkin/squash among plates, crumble over the cheese, then top with the chopped hazelnuts, lemon zest, thyme and red chilli. Drizzle with oil to serve.

Recipe from October 2014 Issue

Nutrition

Nutrition: per serving

Calories: 395kcals
Fat: 34.1g fat (13.3g saturated)
Protein: 16g protein
Carbohydrates: 6.3g carbs (4.7g sugars)
Fibre: 4.8g fibre
Salt: 1g salt

delicious. tips

Unless your pumpkin has a really tough, craggy skin, you don’t need to peel it.
Toast the hazelnuts up to 24 hours in advance, cool and keep in a sealed container. You can roast the pumpkin ahead too – cool and keep, covered, in the fridge overnight, then reheat at 180°C/fan160°C/gas 4 to serve.
You can vary the cheese you use – roquefort, goat’s cheese or ricotta will all work well. Vegetarians can use cashel blue or similar instead (see cashelblue.com for stockists).

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