This a cut down version of a Nigella Lawson recipe. Saw it on TV a couple of weeks ago. The original recipe was huge! I divided it by three and we each got a big helping with a little leftover for lunch the next day for one. Absolutely delicious, and would do as a main as well as it is quite satisfying.
About 600g of butternut cut into 1 inch cubes, leave the skin on.
1 tablespoon olive oil
2 stalks fresh thyme or pinch dried
1/3 cup pecans
1/3 cup crumbled blue cheese
Shake together the pumpkin, thyme and oil and spread out onto a baking tray. Bake in a hot oven about 30 to 45 minutes until tender. Put roasted pumpkin into a bowl and scatter over the pecans and crumbled blue chesse. and toss together very gently. Add some salt and pepper, a bit more fresh thyme to make it look pretty and serve.
I had the leftovers warmed and served in a wrap with some lettuce the next day. So good!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment