Pumpkin is a star ingredient of autumn. There are countless recipes where we can use it, be it in pasta, bread and even in desserts. It is especially common as a side-dish or garnish, and in this case, I want to suggest a combination that is always a guaranteed success: pumpkin, gorgonzola and walnuts.
Pumpkin with gorgonzola and walnuts is a garnish that perfectly accompanies many dishes, especially those with meat.
To prepare it, we must start by cutting the pumpkin and discarding the outer skin and the core. The smaller the pieces of pumpkin we cut, the less time it will take for it to be tender. We can boil, steam or bake it. Despite taking longer, this last option is the most attractive, since the vegetable caramelizes and loses some moisture, which allows later to obtain a puree with a better consistency.
When the pumpkin is tender, mix it with the gorgonzola until it melts and add the chopped walnuts.
To achieve a more intense flavor, we can previously toast the nuts over low heat for a few minutes, but this step is not essential. The important thing is to chop them into pieces that are not so small, so that their texture is noticeable in each bite.
If you are not satisfied with the final texture of the puree because it seems too thick, simply add a little milk until you get the right desired point. It is also possible to add heavy cream, but keep in mind that we have already added a cheese that has around 30% fat. Keep in mind that fat is the best conductor of flavors, but also the most caloric component of recipes…
How to season our pumpkin, gorgonzola and walnuts?
It is advisable to salt very lightly, since the cheese already provides a sufficient amount. Depending on personal taste, we can also season with marjoram, thyme or rosemary, but I consider sage to be a spice that should not be missing. And to round it up, a final touch of freshly ground black pepper.
What makes the combination of pumpkin, gorgonzola and walnuts so special?
The pumpkin has a sweet touch that contrasts perfectly with the firmer and more determined taste of the gorgonzola. This blue cheese comes in two variants: sweet or spicy (dolce/piccante). Which one to choose will be a mere matter of personal preference. On the other hand, the walnuts provide a crunchy touch that completes the soft texture of the cooked pumpkin.
Other recipes with pumpkin, gorgonzola and walnuts
The puree above described is undoubtedly the quickest and most convenient option. However, we can also hollow out the pumpkin and then stuff with cheese and bake it. This is a visually very attractive dish, although the cooking process can be much longer.
Another option is a pumpkin flan, which is always very surprising, since we usually associate flan with a dessert. It is also very common in Italy to prepare gnocchi alla zucca, and then season it with a gorgonzola sauce (the same sauce used for the flan).
Risotto alla zucca is also very popular. Its preparation does not differ too much from the recipe for other risottos, we only have to cook the pumpkin cubes before the rice, since they may require more cooking time.