Pumpkin with Gorgonzola stems from the idea of combining seemingly distant ingredients, but once put together, they become an indulgence that’s impossible to resist.
This year, my dad outdid himself, planting so many pumpkin plants that they could feed the entire neighborhood.
So, you can imagine how many we have stored for the winter. I couldn’t resist waiting; we love this recipe so much that I wanted to inaugurate the first pumpkin of the season.
The sweetness of the pumpkin with the savory Gorgonzola combined with the crunchiness of walnuts and a drop of honey… just thinking about it makes my mouth water.
I challenge anyone who doesn’t like pumpkin to try this recipe and rethink their opinion.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Air frying, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing pumpkin with gorgonzola
- 4 slices butternut squash
- 4 tablespoons gorgonzola
- as needed walnuts
- 1 teaspoon honey
- as needed fine salt
- as needed extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Air Fryer
- 1 Peeler
- 1 Oil Sprayer
Steps for preparing pumpkin with gorgonzola
To prepare the pumpkin and gorgonzola, start by thoroughly washing the pumpkin under running water.
Remove the skin with a peeler, it is not mandatory, you can leave it if you prefer, and cut the butternut squash or tromboncino squash into round slices about 0.79 inches thick.
Spray, with an oil sprayer, a bit of extra virgin olive oil and salt, and cook in air fryer at 356°F for about 10 minutes, turning halfway through, or in a static oven at 356°F for about 20 minutes.
They should be golden on the outside and soft inside.
Take out of the air fryer, or the oven, and top each one with a generous tablespoon of gorgonzola and bake again for another 3 minutes at 356°F in the air fryer, while in a static oven for 5-8 minutes, or until the cheese melts completely.
Transfer the pumpkin to a serving dish and decorate with chopped shelled walnuts and a drizzle of honey.
Serve hot for a creamy effect.
Storage and Tips
If you use sweet gorgonzola, the result will be creamier and milder; with spicy gorgonzola, you will have a stronger contrast.
You can add a bit of fresh rosemary or thyme on the pumpkin before cooking for an extra aroma.
Serve it as an elegant starter, autumn side dish, or even as a light main dish with a slice of bread
Storage Put the cooked pumpkin with gorgonzola in an airtight container. It keeps well for 1-2 days. After the second day, it tends to lose texture, and the gorgonzola becomes too strong.
Reheat in the air fryer: 3-4 minutes at 320°F, so it gets hot without drying out or in a static oven at 320°F for 8-10 minutes.
Do not freeze
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FAQ (Questions and Answers)
What other cheese can I use to replace gorgonzola?
You can replace it with brie or stracchino for a milder taste
