Roasted Pumpkin with Radicchio and Blue Cheese

Ingredients

• 1 kg Hokkaido pumpkin
• Salt
• Pepper
• Cayenne pepper
• 4 tbsp olive oil
• 2 tbsp honey
• 6 sprigs fresh thyme
• 2 tbsp pine nuts (15 g each)
• 1 radicchio
• 0.5 lemon
• 2 tbsp Apple cider vinegar
• 150 g blue cheese (with microbial rennet; 50% fat in dry matter)

Instructions

1. 1.

   Clean, wash, quarter the pumpkin and remove seeds; cut quarters into pieces or strips. In a bowl mix salt, pepper, cayenne pepper, 2 tbsp olive oil and 1 tbsp honey. Toss the pumpkin with this mixture. Wash thyme, pat dry, set aside 2 sprigs, add remaining to pumpkin.

2. 2.

   Place everything on a deep baking sheet and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30–35 minutes.

3. 3.

   Meanwhile toast pine nuts without oil in a hot pan over medium heat for 3 minutes. Clean radicchio, cut stem, tear leaves into bite‑sized pieces, wash and pat dry. Juice lemon and whisk juice in another bowl with salt, pepper, vinegar, remaining olive oil and honey. Fold radicchio into the dressing.

4. 4.

   Remove pumpkin from oven and let cool 5 minutes. Distribute salad over it. Sprinkle blue cheese on top and garnish everything with remaining thyme and pine nuts.