Roasted pumpkin with nuts and manchego cheese
- 2 lbs 900 g pumpkinpumpkins
- 3 tbsp 3 tbsp olive oil
- 1 cup (½ oz.) 240 ml (16 g) fresh parsley
- 4 oz. (¾ cup) 110 g (190 ml) hazelnuts
- 2 tsp 2 tsp dried rosemary or dried thyme
- ½ lb 220 g manchego cheese
- salt and pepper, to taste
- 10 oz. (5 cups) 280 g (1.2 liters) leafy greens
- 4 tbsp 4 tbsp olive oil
- sea salt and ground black pepper, after taste
- Preheat the oven to 400°F (200°C).
- Slice the pumpkin into wedges, around 1" (2,5 cm) thick. You can peel off the skin with a sharp knife or just leave it on and peel after serving.
- Brush with oil on both sides. Salt and pepper to taste. Place them in a pan and bake for 15 minutes or until the pumpkin wedges get soft.
- Chop the nuts roughly with a knife and combine with chopped parsley, shredded manchego, and rosemary or dried thyme.
- Remove the pumpkin from the oven. Spread the herbs and nuts on top and gratinate until the cheese is starting to melt.
- Serve with leafy greens and a splash of olive oil or a dressing of your choice.
Manchego is one of Spain's best known cheeses, made of ewe's milk. It has a slightly sour nutty-buttery taste and it's perfect for gratinating. However, if you don't have manchego, feel free to use any other cheese you have access to. How about some cheddar, blue cheese or feta? Keep in mind that nuts are heat-sensitive, so they should not get burnt while gratinating.