When October is upon us, we turn to pumpkins and squashes to celebrate the Autumn, and get ready for Halloween. Pumpkins are heavily associated with Halloween, but they are very nutritious fruits, versatile and easy to store over winter. It is a shame to use them just for carving, or only during one week or so in a year. I’ve used them in a creme caramel recipe recently – have a look here.
The roasted pumpkin with Gorgonzola and chives recipe proves how easy it is to cook with squashes and pumpkins. You need a medium size butternut squash, a nice loaf of bread, some spring onion and a delicious Gorgonzola. The Gorgonzola gives the dish a little kick: it’s just strong enough to enhance the flavour, spicy enough to complement the sweetness of the pumpkin, and creamy enough to actually go with the whole texture of the dish. It is a classic combination.
The other classic combination is made of mushrooms and sage. Just sauté the mushrooms in a bit of butter, add the sage and…voila! You have a perfect topping for your lunch piece of toast.
The secret with this recipe is that you can mix them all up: pumpkin, mushrooms, sage and spring onions. Make a sauce out of the Gorgonzola cheese. Add them all to a big bowl of pasta, and enjoy a healthy, tasty dinner.
This is how you make the two topping for your slice of toast:
1 medium size butternut squash cut into 2cm pieces
2 slices of bread
200g spicy Gorgonzola cheese
2 spring onions
150g mushrooms (your favourite variety)
1 bunch of sage
Roast the butternut squash in a hot oven (200C) for 30 minutes. When ready, mix with the cheese and spring onions. Season well. Add on top of a buttered slice of toast.
For the mushroom topping: melt a knob of butter in a frying pan. Add the sliced mushrooms and sauté them for 5 minutes. Add the sage and a little seasoning. Butter a generous slice of toast and add the mix on top.
Serve with a glass of cider.