Williamstown, VIC.

Get cooking with this fab festive season recipe!

Not only is this delicious recipe great for Christmas, it’s also perfect to cook all year round. The sweet pumpkin is countered by tangy blue cheese and pecans bring a gorgeous crunch. If preferred, the pecans can be substituted for toasted pine nuts.

Roasted Butternut Pumpkin with Pecans and Blue Cheese

Serves: 6-8


  • 2 Kg Butternut Pumpkin
  • 3 Tbls Olive Oil
  • 6 Stalks Fresh Thyme (Or 1/2 Tsp Dried Thyme)
  • 100g Pecan Nuts
  • 125g Crumbled Roquefort Cheese (Or Other Blue Cheese)
  • Salt & Pepper (To Taste)


Preheat the oven to 220°C or 200°C Fan Forced

  1. Halve the pumpkin, leaving the skin on, and scoop out the seeds, then cut into 2.5cm / 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
  2. Put the pumpkin into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut pumpkin. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.
  3. Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
  4. Check seasoning and add the last of the thyme, torn into small sprigs to decorate.

Roast pumpkin salad