Gorgonzola pumpkin bake: A cozy Autumn comfort dish

This casserole is a delicious way to sneak more vegetables into your routine. It can be served as a side to roasted meat, but it truly shines on its own. There's really a lot going on inside—roasted potatoes are accompanied by pumpkin, red onion, and sun-dried tomatoes. Gorgonzola adds an additional burst of flavour, and nuts add interesting, crunchy accents.

This casserole is tasty proof that you don't need meat to impress with flavour. Sharp, spicy gorgonzola pairs excellently with sweet pumpkin and roasted potatoes. Honey and rosemary further enrich the dish, adding a unique aroma.

This is a really simple recipe that even a beginner can handle. A warming, filling vegetable casserole is perfect for an autumn dinner when we crave something warm and comforting after coming home.

Ingredients

• 800 grams of potatoes,
• ¼ cup of oil from sun-dried tomatoes,
• 1 teaspoon of salt,
• 500 grams of hokkaido pumpkin,
• 50 grams of sun-dried tomatoes in oil,
• 150 grams of gorgonzola cheese,
• 1 red onion,
• 1 handful of pecan nuts,
• 2 sprigs of rosemary,
• 2 tablespoons of honey.

Instructions:

Step 1. Thoroughly scrub the potatoes and cut them into smaller pieces. If they have thin skin, you don't need to peel them. Place them in a baking dish, add oil from sun-dried tomatoes and salt, and mix. Place in the oven preheated to 176 degrees Celsius for 20 minutes.

Step 2. Cut the pumpkin in half and scoop out the seeds. Then cut it into medium-sized cubes. You don't need to peel hokkaido pumpkin.

Step 3. Add the pumpkin to the roasted potatoes. Add sun-dried tomatoes, gorgonzola pieces, sliced red onion, and crushed pecan nuts. Drizzle the whole thing with honey and add the rosemary sprigs. Place back in for another 20 minutes at 176 degrees Celsius.

Step 4. After this time, the casserole is ready. Serve warm; you can additionally sprinkle it with chopped parsley. Enjoy your meal!