Roasted pumpkin with walnut and Gruyère
Autumn and winter offer delicious seasonal vegetables, such as pumpkin, mushrooms, (stewing) pears, Swiss chard, purslane and various types of cabbage and turnips. Each and every one would be a perfect ingredient for fantastic dishes from the Big Green Egg, such as this recipe for roasted pumpkin with walnut and Gruyere cheese. Delicious and vegetarian!
For the pumpkin
- 1 organic pumpkin (1 kg)
- olive oil
- 4 sprigs of thyme
- 100 g walnuts
- 200 g Gruyère, grated
- Heat the Big Green Egg with the convEGGtor and grid in place to 200 °C. In the meantime, wash the pumpkin and coat it with olive oil. Place the pumpkin on the grid and cook for approximately 30 minutes with the lid closed. Finely chop the thyme. Coarsely chop the walnuts.
- Remove the pumpkin from the EGG, allow to cool slightly, then cut horizontally about a third of the way down. Spoon the seeds from the bottom, but ensure that this part otherwise remains intact. Peel the top of the pumpkin. Cut the flesh into large chunks and mix with the thyme, half the walnuts and half the Gruyère. Season the mixture with pepper and salt then spoon into the hollowed out pumpkin. Sprinkle the remaining walnuts and Gruyère on top.
- Place the stuffed pumpkin on the EGG’s grid, close the lid and heat for approximately 30 minutes.
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