Pumpkin Bites with Blue Cheese
Make pumpkin bites with blue cheese, low-carb, gluten-free, and lactose-friendly. A quick, flavorful appetizer.
Servings 2 servings
Ingredients
- Ingredients Serves 4
- 1 small pumpkin 1kg, peeled, seeded, and cut into 1-inch cubes, 3 cups
- 3.5 oz blue cheese or goat cheese, Roquefort, or other strong cheese
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Fresh rosemary or thyme for garnish optional
Instructions
- First, preheat oven to 400°F (200°C). Peel and cube pumpkin into 1-inch pieces.
- Next, in a bowl, mix olive oil, salt, pepper, and garlic powder. Toss pumpkin cubes in the mixture to coat evenly.
- Arrange cubes on a parchment-lined baking sheet. Bake for 25-30 minutes, then, check for softness (fork-tender).
- Crumble blue cheese over pumpkin cubes. Return to oven for 5-7 minutes, for instance, until cheese melts and bubbles.
- Finally, transfer to a serving platter. Garnish with rosemary or thyme. Serve warm.
- Store leftovers in an airtight container in the fridge for 2-3 days. Reheat at 350°F (175°C) for 5 minutes before serving.
Notes
- Choose Firm Pumpkin: Sugar pumpkins hold shape, otherwise, cubes may mush.
- Don’t Overbake: Check pumpkin at 25 minutes, for example, to avoid drying out.
- Melt Cheese Evenly: Crumble finely, thus, ensuring uniform coverage.
- Serve Warm: Enhances flavor, so, avoiding cooling before plating.