Roasted Pumpkin with Gorgonzola

October 12, 2011

If you need a new roasted pumpkin recipe, look no further! This dish combines the flavors of sweet winter squash with rich Gorgonzola cheese. It’s a recreation of a dish I enjoyed when we lived in Brazil. 

Roasted Pumpkin with Gorgonzola | Fake Food Free


About three months before we moved back to the US and ended our time living abroad in Brazil, I took a trip. My husband was headed off to Ireland on business and I just happen to find a crazy good deal on a flight to Belo Horizonte.

I’d met a couple expats there through blogs, so I hopped a plane and headed off on my own little adventure. My new friends there showed me the ins and outs of the city of Belo Horizonte as well as Ouro Preto. To this day Ouro Preto ranks as one of my favorite places visited.

Ouro Preto - Brazil | Fake Food Free

At the beginning of my trip, we stopped by one of their favorite places for lunch. A per kilo buffet lunch which was the most common form of lunch I came across while living in the south and visiting the north.

The food was good and the selection was pretty typical. Fresh salads, pastas, meat and fruit. Although there was one dish that stood out and I’ve never gotten around to making it until now.

Roasted Pumpkin with Gorgonzola | Fake Food Free

It’s one of those dishes that is so simple, but it’s the simplicity that makes it so good. It’s basically roasted pumpkin topped with crumbled gorgonzola. I’ve never been exactly sure of the herbs or flavorings used in the original dish so I made up my own with a bit of rosemary and onion.

This makes such a great side dish or top it with some roasted walnuts or black beans for protein and call it a meal.

Roasted Pumpkin with Gorgonzola | Fake Food Free

Roasted Pumpkin with Gorgonzola

Makes: 2 – 3 servings

½ small pumpkin, peeled and cut into large chunks (about 2 ½ cups)
1 sprig of rosemary
¼ medium onion, sliced
Olive oil
¼ cup crumbled Gorgonzola or Blue Cheese
Salt and pepper to taste


Preheat the oven to 400 degrees F. Place the pumpkin in a single layer in a baking dish. De-stem the rosemary and place the leaves with the pumpkin. Add the onion. Toss to coat all ingredients with olive oil.

Bake for 10 minutes. Stir the pumpkin, and bake for 10 more minutes or until the pumpkin is tender, but not mushy. Remove from the oven, salt and pepper to taste, place the pumpkin in a serving dish and top with crumbled Gorgonzola. Serve immediately. 

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  • emily (a nutritionist eats) October 12, 2011 at 7:55 pm

    I made squash & blue cheese last year, and that sweet and salty combo is amazing! I’ll have to try pumpkin roasted, I’m not sure I’ve ever had it!

  • Joanne October 13, 2011 at 3:13 am

    I’ve done the pumpkin/gorgonzola combo before and it really is amazing! I need to get this into my kitchen!

  • Eliana October 13, 2011 at 8:36 am

    Loving this flavor combination. Never tried it before but will certainly do so very soon.

  • kat October 14, 2011 at 7:03 am

    Oh yeah, that sounds fantastic….think I’ll suggest it as a Thanksgiving side dish this year/

  • Lori October 14, 2011 at 2:58 pm

    emily – In my notes I have pumpkin blue cheese spread right next to my plans for this recipe. Ha, ha! I’ll just link to yours! 🙂

    Joanne – I’m a huge fan of it now!

    Eliana – It was new to me too, but it goes so well together.

    kat – It would be perfect for a turkey day table. Something a little different.

  • Sonia (Nasi Lemak Lover) October 15, 2011 at 6:33 am

    Love your photos and your dish sound so delicious.

  • TasteHongKong October 16, 2011 at 8:15 am

    Though from a different continent, the dish you bring to us from there sound pretty friendly to me : ), thanks for sharing!

  • betty October 24, 2011 at 8:39 pm

    oh this looks lovely !