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.
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.
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
½ small pumpkin, peeled and cut into large chunks (about 2 ½ cups)
1 sprig of rosemary
¼ medium onion, sliced
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.
Roast 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. Makes 2-3 servings.