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Baked pumpking with blue cheese, rosemary and hazelnut crumble.

Baked pumpking with blue cheese, rosemary and hazelnut crumble.

Back again with a recipe, so long but time runs, tasks are stockpiling, holidays are too near as I didn’t think of almost a single present.

No Christmas tree on, I forgot the advent calendar for my young boy…

I’m not feeling the Christmas spirit this year, not at all not because I’m somehow sad but because I have no time for it. 🙁

To write a single post I need at least a week, dropping a phrase or two at time, then there is something I cannot avoid to do.

I also have few recipes to make for collaborations so I have some mandatory Italian posts to put on, I don’t know if I’ll find the time to translate them at the same time as I usually do but I can give you a sneak peak of the next recipes:

drunken gingerbread men ( with beer)

tuna and potado patties

vegan soy cream biscuits

What do you think?

Are you hungry? 🙂

Let’s come to the recipe of the day: this is a very rich side dish, perfect for holidays.

The sweetness of pumpkin plus the savouryness of blue cheese, the smell of Rosemary and the crunchyness of hazelnuts: who cannot love it?

At first I used too less salt, I was worried blue cheese was already too salty but I was wrong, a pinch of salt is needed, black pepper fits in very well too.

I love the crunchy top from the crumble with the soft of the roasted pumpkin.

I think it’s so festive…It would have been nice for Thanksgiving too but I’m pretty late. 😛

Print Recipe
Baked pumpking with blue cheese, rosemary and hazelnut crumble.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Peel the squash and cut in thin slices (pay attention with knife as the squash is pretty hard). Roast slices on a hot skillet or grill for a couple of minutes on each side.
  2. In a bowl put blue cheese, breadcrumbs, chopped rosemary needles and hazelnuts, mix with a fork until you have a crumbly dough. Adjust salt and pepper, you may need less or more breadcrumbs, it depends on how creamy is blue cheese.
  3. Put the squash slices on a baking tray, put a spoonful of crumble on each one, bake for about 15 minutes at 360°F or untill the crumble is crispy. Serve hot or warm.

Baked pumpking with blue cheese, rosemary and hazelnut crumble.

 

 

 

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