Not only is this delicious recipe great for Christmas, it’s also perfect to cook all year round. The sweet pumpkin is countered by tangy blue cheese and pecans bring a gorgeous crunch. If preferred, the pecans can be substituted for toasted pine nuts.
Roasted Butternut Pumpkin with Pecans and Blue Cheese
Preheat the oven to 220°C or 200°C Fan Forced
- Halve the pumpkin, leaving the skin on, and scoop out the seeds, then cut into 2.5cm / 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
- Put the pumpkin into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut pumpkin. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
- Check seasoning and add the last of the thyme, torn into small sprigs to decorate.