Blue Cheese and Sage Roasted Pumpkin

This is a fantastic autumn treat, as a side dish or as the main event. If this is lunch eat both servings along with a well dressed salad.

Serves 2


  • 100g Pumpkin, half a small pumpkin, cut into slices
  • Olive oil
  • Salt and pepper
  • 60g blue cheese
  • Fresh sage leaves


  1. Pre-heat oven to 200 degrees
  2. Place sliced pumpkin in a bowl and drizzle with olive oil and season with salt and black pepper. Coat all sides of the pumpkin.
  3. Lay them out in a metal baking tray and roast in a hot oven for 15 minutes.
  4. Remove from the oven, and lay slices of blue cheese over the pumpkin flesh and tuck sage leaves between and under pumpkin slices.
  5. Return to the oven for 10 minutes or until the cheese is soft but not entirely melted.

Serve immediately!

Tip:This will work equally well with most soft cheeses, grated cheddar or sliced emmental.