Ingredients
10 total- 1.4kg pumpkin or squash, cut into slim wedges, peeled if you like
- 5 tbsp olive oil
- 8 garlic cloves, bashed
- 1 red chilli, finely sliced (optional)
- 50g light brown soft sugar
- 65g unsalted butter
- 100g blanched hazelnuts, lightly crushed
- 12g fresh sage, leaves picked
- 100g pickled red onions, drained, plus 2 tbsp pickling liquid
- 100g Stilton, crumbled
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the pumpkin with 4 tbsp of the oil, the garlic, chilli (if using) and sugar; season well. Spread out on a large, lined baking tray. Roast for 45 mins, turning halfway, until tender and golden. Cool for 20 mins or overnight.
Step 2
Meanwhile, melt the butter and remaining oil in a frying pan over medium-high heat until foaming. Add the hazelnuts; cook for 30 secs, stirring constantly. Add the sage leaves and cook for 3 mins, stirring often, until the hazelnuts are lightly golden and the sage is crisp.
Step 3
Remove the pan from the heat and add the pickling liquid – it will bubble up rapidly. Stir to coat the hazelnuts and sage until everything’s glossy and deep golden, then set aside to cool slightly.
Step 4
Arrange the pumpkin on a serving platter, then spoon over the sage, hazelnuts and butter. Scatter with the pickled onions and Stilton. Toss gently, then serve immediately.