Pumpkin and blue cheese is one of the most comforting flavour combos of our time, so make a big pot of this and dive in (literally, if you want – we won’t judge).
There is something wonderful about the combination of sweet, deep orange pumpkin and salty, sharp blue cheese. Even better when served alongside pasta and topped with crunchy toasted pumpkin seeds! This dish makes for seriously good winter comfort food.
PUMPKIN & BLUE CHEESE PASTA
- 1.2kg pumpkin (I used a kabocha/buttercup squash), peeled, cubed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ cup milk/cream/water (whatever combination you choose)
- 75g blue cheese
- 350g pasta, cooked as per packet instructions
- 50g parmesan, plus extra for serving
- 2 cups shredded kale
- ½ cup pumpkin seeds, toasted
Preheat the oven to 180°C. Put the pumpkin into an ovenproof dish and drizzle with 1 tablespoon of the olive oil then put into the oven to roast for 20 minutes or so or until soft.
While the pumpkin is cooking, heat the remaining 1 tablespoon of olive oil in a heavy-bottomed frying pan over medium heat. Fry the onion and garlic until soft and translucent. Add the cream/milk/water to the onion and break in the blue cheese. Using a wooden spoon, stir and break up the blue cheese until a smooth sauce is achieved.
Next add the pumpkin and mash it up until it forms a sauce. It’s fine if it’s still a bit chunky. Lastly stir in the parmesan and the kale. Divide the pasta among 4 bowls and scatter with the toasted pumpkin seeds and extra parmesan before serving.
The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.
The Spinoff Weekly compiles the best stories of the week – an essential guide to modern life in New Zealand, emailed out on Monday evenings.