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.

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