Tuesday, September 16, 2008

'Pepped up' Pumpkin

It is dishes like these that really transform a meal. I have to say that I am terribly conservative when it comes to veges and how I serve them. Apart from salads, where I quite happily experiment and mix it up, cooked veges in the winter tend to be simple and unadorned. Tonight I tried a recipe from Nigella's lastest book Nigella Express. On Violet's Pantry we have set a recipe from it once a fortnight to try. The first one was the 'Curry in a Hurry' which failed to appear on my blog as I was having terrible camera trouble and wiped it from my memory card! It was very nice though and it is always good to be prompted to try a recipe I probably wouldn't have tried otherwise.
This time Minnie was responsible for the recipe choice and it is really delicious. Flipping easy and totally lifted our meal to a whole different level. I naturally think of feta to pair with pumpkin, but if you are a blue cheese lover, you will LOVE this! I popped some lettuce with it, just because I wanted to get a bit of extra green into our dinner.
My husband really enjoyed this, I will definitely make it again!


Butternut squash with pecans and blue cheese


2kg/4lb 8oz butternut squash
3 tbsp olive oil
6 sprigs fresh thyme or ½ tsp dried thyme
100g/3½oz pecans
125g/4oz Roquefort, or other blue cheese, crumbled
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Halve the squash, leaving the skin on, and scoop out the seeds. Cut the squash into 2.5cm/1in cubes - you don't need to be precise, just keep the pieces uniformly small.
3. Place into a roasting tin and drizzle with the oil. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.
4. Transfer to the oven and roast for about 30-45 minutes, or until tender.
5. Once out of the oven, remove the squash to a bowl. Scatter over the pecans and crumble over the cheese, stirring everything together gently. Season, to taste, with salt and freshly ground black pepper.
6. To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.

6 comments:

Beth said...

Ive got Nigella express and I was contemplating making this one. It looks delicious. Will have to try it. I adore blue cheese and squash so I knoe Ill love it

Anna said...

That looks gorgeous! I'm so behind in the cookalongs - still need to make the 'curry in a hurry'!

Rosie said...

This looks delicious Linda I adore Nigella's books and have them all, can't wait for the xmas one coming out ;)

Rosie x

Deb said...

Hmm, have been admiring many of the different versions of this recipe I have seen. I love pumpkin and feta but would never have thought of pairing the pumpkin with blue cheese.

Oh my! Apple pie! said...

I need to try this one, like the idea of adding lettuce to it for extra texture.

culinarytravelsofakitchengoddess said...

Such a gorgeous recipe isn't it Linda. Your version looks fabulous.