Baked pumpkin with goat cheese and hazelnuts
8 servings
80 minutes
Baked pumpkin with goat cheese and hazelnuts is the embodiment of autumn coziness and gastronomic sophistication. This recipe has its roots in American cuisine, where pumpkin holds a special place due to its rich, sweet flavor and velvety texture. Baking enhances its natural sweetness, while the combination with tender goat cheese and aromatic leeks adds creaminess and complexity to the dish. Crunchy hazelnuts provide an interesting textural note, and sage brings warmth and depth of aroma. The dish is both delicate and rich, making it perfect as a standalone side or part of a festive dinner. Cream unites the ingredients into harmonious unity, transforming a simple set of products into true culinary delight. Try this recipe, and it will become one of your favorite autumn classics!
1
Preheat the oven to 200°C. Cut the pumpkin flesh into 2-3 cm cubes, mix with olive oil, coarse salt, and freshly ground pepper. Place in the oven for 35 minutes, stirring 2-3 times, until soft.
- Butternut Squash: 2 kg
- Olive oil: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
2
While the pumpkin is preparing, heat 3 tablespoons of butter in a pan over medium heat. Add chopped leek (only the white and light green parts) and finely chopped fresh sage, season with salt and pepper. Sauté until soft but not browned, about 15 minutes.
- Butter: 4 tablespoons
- Leek: 3 stems
- Sage: 1.5 teaspoon
- Coarse salt: to taste
- Ground black pepper: to taste
3
Grease the high-sided baking dish with the remaining butter. Add half of the onion and sage mixture, then half of the pumpkin and half of the goat cheese. Add another layer of greens, pumpkin, and cheese.
- Butter: 4 tablespoons
- Leek: 3 stems
- Butternut Squash: 2 kg
- Goat cheese: 150 g
4
Preheat the oven to 180°C. Pour everything with cream and sprinkle roughly chopped nuts on top. Bake in the oven until the cream boils, about 30 minutes.
- Cream 30%: 1 glass
- Hazelnut: 85 g