August 15th isn’t quite autumn yet, but it’s the perfect time to start easing into the cozy flavors of the coming season. This recipe for baked pumpkin with blue cheese and walnuts is a gentle nod to autumn’s bounty, offering a delicious preview of what’s to come. Created as a teaser for the upcoming fall issue of My Herbs magazine, it brings together roasted pumpkin, bold blue cheese, and toasted walnuts on a bed of crisp greens — simple, seasonal, and full of flavor. Whether you enjoy it as a light lunch or an elegant starter, it’s a dish that bridges the seasons beautifully.
You‘ll need:
- 1–2 Hokkaido pumpkins or other types of pumpkin
Walnuts (as desired)
2–3 tablespoons of grated fresh ginger
2 cloves of garlic
A handful of fresh lovage (or parsley if unavailable)
2 tablespoons of olive oil
Lettuce (e.g. head lettuce, romaine, or baby leaf)
Wine vinegar
Salt
Pepper
½ lemon
1 teaspoon brown sugar
Instructions:
Marinade: In a bowl, combine grated ginger, crushed garlic, finely chopped lovage, olive oil, salt, and pepper. Mix thoroughly.
Cut the pumpkin into thin wedges. If time allows, marinate the wedges in the bowl for a few hours. Otherwise, place them directly onto a baking tray lined with parchment paper and brush them generously with the marinade. Lightly salt the wedges and drizzle with a bit more olive oil.
Preheat the oven to 200°C (390°F) and bake the pumpkin until it begins to soften — about 20–25 minutes, depending on the thickness of the wedges.
Once the pumpkin is nearly tender, sprinkle it with grated blue cheese (such as Gorgonzola or Roquefort) and scatter chopped walnuts on top. Return the tray to the oven for another 5–10 minutes, just long enough for the cheese to melt gently and the walnuts to toast slightly.
While the pumpkin is finishing in the oven, arrange fresh lettuce leaves on serving plates. Drizzle them with a little olive oil and a teaspoon of wine vinegar.
To serve, place the warm roasted pumpkin wedges with melted cheese and toasted walnuts directly on top of the salad leaves.
