Gorgonzola delight: An Autumn casserole to savour

This casserole is a delightful way to include more vegetables in your daily diet. It can be served as a side to roasted meat, but it truly shines on its own. There is really a lot going on inside—roasted potatoes are accompanied by pumpkin, red onion, and sun-dried tomatoes. Gorgonzola provides an additional burst of flavour, and thanks to nuts, there are interesting, crunchy accents.

This casserole is tasty proof that you don't need meat to impress with flavour. Sharp, spicy Gorgonzola pairs excellently with sweet pumpkin and roasted potatoes. Honey and rosemary further enrich the dish, adding a unique aroma.

This is a really simple recipe that even a beginner can manage. A warming, filling vegetable casserole is perfect for an autumn dinner when we crave something warm and comforting after coming home.

Ingredients

• 800g of potatoes,
• 60ml of oil from sun-dried tomatoes,
• 1 teaspoon of salt,
• 500g of Hokkaido pumpkin,
• 50g of sun-dried tomatoes in oil,
• 150g of Gorgonzola cheese,
• 1 red onion,
• 1 handful of pecan nuts,
• 2 sprigs of rosemary,
• 2 tablespoons of honey.

Instructions:

Step 1. Thoroughly scrub the potatoes and cut them into smaller pieces. If they have thin skin, there is no need to peel them. Place them in a baking dish, add oil from sun-dried tomatoes and salt, and mix. Place in the oven preheated to 180 degrees Celsius for 20 minutes.

Step 2. Cut the pumpkin in half and scoop out the seeds. Then cut it into medium-sized cubes. There's no need to peel Hokkaido pumpkin.

Step 3. Add the pumpkin to the roasted potatoes. Add sun-dried tomatoes, Gorgonzola pieces, sliced red onion, and crushed pecan nuts. Drizzle the whole thing with honey and add the rosemary sprigs. Place back in for another 20 minutes at 180 degrees Celsius.

Step 4. After this time, the casserole is ready. Serve warm; you can additionally sprinkle it with chopped parsley. Enjoy your meal!