Name: Roasted Pumpkin with Gorgonzola and Walnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 medium Hokkaido pumpkin, about 800g, sliced into wedges with skin on; 300 g potatoes, peeled and cut into chunks for even cooking; 2 red onions, quartered to add sweet, caramelized flavor; 100 g walnuts, roughly chopped for wonderful crunch; 100 g Gorgonzola cheese, crumbled or sliced to melt over hot vegetables; 3 tablespoons olive oil, for roasting; 1 tablespoon honey, to bring out natural sweetness; to taste salt and black pepper; to taste chili flakes, for a balanced spicy kick

Description

This elegant side dish features tender roasted Hokkaido pumpkin, crispy potatoes, and caramelized red onions topped with creamy Gorgonzola cheese and crunchy walnuts for a perfect balance of sweet, tangy, and nutty flavors. Perfect for weeknight dinners or elegant entertaining, this simple vegetarian dish impresses with minimal effort.

Ingredients

Scale

1 medium Hokkaido pumpkin, about 800g, sliced into wedges with skin on
300 g potatoes, peeled and cut into chunks for even cooking
2 red onions, quartered to add sweet, caramelized flavor
100 g walnuts, roughly chopped for wonderful crunch
100 g Gorgonzola cheese, crumbled or sliced to melt over hot vegetables
3 tablespoons olive oil, for roasting
1 tablespoon honey, to bring out natural sweetness
to taste salt and black pepper
to taste chili flakes, for a balanced spicy kick

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Instructions

Preheat the Oven: Preheat your oven to 200°C (390°F) to ensure it's hot enough when you place the vegetables inside.
Prepare the Vegetables: Slice the Hokkaido pumpkin into wedges and leave the skin on, as it softens beautifully during roasting and adds extra nutrients. Peel and cut the potatoes into chunks for even cooking. Quarter the red onions, which will add sweet, caramelized flavor once roasted.
Season and Assemble: Spread the pumpkin, potatoes, and onions onto a baking tray. Sprinkle the chopped walnuts over everything, then drizzle with 3 tablespoons of olive oil and 1 tablespoon of honey to bring out natural sweetness. Season generously with salt, pepper, and chili flakes for a balanced kick.
Roast the Vegetables: Place the tray in the oven and roast for about 30 minutes, checking that the pumpkin and potatoes are fork-tender and golden on the edges.
Add the Cheese: Remove the tray from the oven and crumble or slice 100g of Gorgonzola over the top of the hot vegetables.
Final Melt: Pop the tray back into the oven for another 5 minutes, just long enough to let the Gorgonzola melt and coat the vegetables with its creamy richness.
Serve Immediately: Take the tray out of the oven and serve right away, while the cheese is still warm and melted.

Prep Time: 15 minutes
Cook Time: 35 minutes