Gorgonzola Pumpkin Bake

Gorgonzola Pumpkin Bake

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This dish might sound unusual but the flavours combine perfectly. Cubed pumpkin is baked with apples in a Gongonzola cheese sauce.


Serves: 6 

  • 700g pumpkin, cubed
  • 2 tablespoons olive oil
  • salt
  • 450ml ready-made bechamel sauce (white sauce)
  • 100g Gorgonzola cheese
  • freshly ground white pepper
  • 1 pinch ground nutmeg
  • 2 Granny Smith apples

Preparation:20min  ›  Cook:1hour40min  ›  Extra time:10min resting  ›  Ready in:2hours10min 

  1. Preheat oven to 180 C.
  2. Toss pumpkin with olive oil and salt in a baking dish. Bake in preheated oven for 45 minutes or until pumpkin is soft and tender.
  3. 15 minutes before the end of baking, heat bechamel sauce and Gorgonzola together while stirring constantly. Season with salt, pepper and nutmeg.
  4. Peel apples, remove core and thinly slice.
  5. Remove baking dish from oven (leave oven on) and take out half of the pumpkin. Smooth out pumpkin in dish and layer apples on top of it. Cover with half of the bechamel sauce and spread out evenly.
  6. Continue with the remaining pumpkin, apples and the bechamel sauce. Season with pepper and cover with foil. Bake in the preheated oven for 45 minutes. Remove foil and bake another 10 minutes. Let rest 10 minutes, but serve hot.

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