Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Pumpkin with blue cheese and pistachios

Author
Cookinero 2 Nov 2022
19790
Pumpkin with blue cheese and pistachios

The dish is suitable as a side dish, and an independent dish, especially during fasting.

How to cook Pumpkin with blue cheese and pistachios

Step 1

Pumpkin with blue cheese and pistachios

We prepare the ingredients.

Step 2

Pumpkin with blue cheese and pistachios

We clean the pumpkin, remove the seeds and cut the pulp into cubes with a side of about 2 cm.

Step 3

Pumpkin with blue cheese and pistachios

Put the pumpkin pieces in a baking dish. Sprinkle with salt and thyme leaves. Drizzle with olive oil. Mix well. We put in an oven preheated to 220 degrees and bake for 30-40 minutes, until soft.

Step 4

Pumpkin with blue cheese and pistachios

We take out the cooked pumpkin.

Step 5

Pumpkin with blue cheese and pistachios

Chop the pistachios lightly.

Step 6

Pumpkin with blue cheese and pistachios

Sprinkle pumpkin with pistachios and crumbled blue cheese. Everything can be served!

Pumpkin with blue cheese and pistachios - FAQ About Ingredients, Baking Time and Storage

Yes, you can use feta, goat cheese, or gorgonzola for a similar tangy flavor.
Store it in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.
Yes, this dish is vegetarian as it contains no meat or animal-derived ingredients (other than cheese).
Yes, walnuts, pecans, or almonds can be used as a substitute for pistachios for added crunch.
Reduce the portion size of pumpkin or replace it with lower-carb vegetables like zucchini or cauliflower.
Freezing is not recommended, as the texture of the pumpkin and cheese may change upon thawing.
Pair it with a fresh green salad, crusty bread, or roasted chicken for a balanced meal.
Yes, pre-cut pumpkin works well, but ensure the pieces are uniform for even cooking.
Add a pinch of red pepper flakes or drizzle with chili oil before serving for extra heat.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Pangasius with broccoli and corn
Broccoli, Corn, Pangasius, Fried fish,

Pangasius with broccoli and corn

Total Reviews:

Fast food option, crispy fried fish and vegetables.

Cookinero Cookinero
Tarragon tincture
Vodka, Tarhun,

Tarragon tincture

Total Reviews:
Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Ragu alla Romagnola
Tomatoes, Celery, Ham, Brisket,

Ragu alla Romagnola

Total Reviews:
Cookinero Cookinero
Tokosh, Uzbek dolma
Stuffing, Grape leaves, Dolma, Recipes from the chef, Come in large numbers,

Tokosh, Uzbek dolma

Total Reviews:

Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to

Cookinero Cookinero
Aspic from seafood
Gelatin, Seafood,

Aspic from seafood

Total Reviews:
Cookinero Cookinero
Shukrut with several types of pork
Pork, Bacon, Pork tenderloin, Pork ribs, Shukrut,

Shukrut with several types of pork

Total Reviews:
Cookinero Cookinero
Tashkent Salad with Radish
Salads with egg, Salads with sugar, Beef dinner, Salads with vegetable oil, Salads with garlic,

Tashkent Salad with Radish

Total Reviews:

The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and he

Cookinero Cookinero
Categories Menu Recipes
Top