- 1 3-pound pumpkin
- 2 tablespoons olive oil
- 1¼ teaspoon fine sea salt
- Pinch ground black pepper
- 1 tablespoon maple syrup
- ¼ cup chopped hazelnuts (or pecans)
- 2 fresh thyme sprigs
- 4 fresh sage leaves
- 6 ounces Treasure Cave® Crumbled Blue Cheese
- 4 thick bacon slices, cooked and crumbled
- 1 tablespoon balsamic vinegar, optional, for drizzling
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Peel the pumpkin and slice it down the middle. Then, clean out the pumpkin seeds and inner strings. Tip: Reserve the pumpkin seeds for a Treasure Cave® Cheese Charcuterie Board!
Slice the pumpkin into wedges and arrange them on the baking sheet in a single layer.
Drizzle on the olive oil and sprinkle the salt and pepper over the slices. Then, drizzle the maple syrup and sprinkle the nuts and herbs on top.
Bake for 15–20 minutes, or until the pumpkin is roasted through.
Remove the tray from the oven and sprinkle the Treasure Cave® Crumbled Blue Cheese and bacon over the top.
Bake for an additional 2–3 minutes, or until the cheese has melted.
Then arrange the mixture onto a platter and drizzle with the balsamic, if desired.
Recipe created by Sarita Gelner @ritzymomblog.