Butternut Pumpkin with Blue Cheese Sauce

by KK

Butternut pumpkin was on sale! It was only $0.79/kg

so even though I never bought it before, I decided to cook something with it.

Cutting in thick slices and steaming, like I do with other pumpkins,

this one was more solid and a bit “fibery”.

Since I was planning to cook pasta tonight, I decided to turn this into

an entree.

 

Step 1: Cut pumpkin in thick slices, about your index finger width.

Take off the skin and put it in a thick saucepan with 3 Tablespoon water.

Cover with lid and cook on low heat for 5-7min, until the pumpkin is cooked

but not to soggy.

(This can be done anytime during the day when you have the time)

Step 2:  Roast some walnuts on a pan over low heat. Be careful not to

burn it, which I do from time to time 😦

Set aside.

Step 3: Melt 1T  blue cheese with 1T milk, simmer on low heat until the

cheese melts.

Arrange pumpkin on plate, cover with sauce, sprinkle walnuts on top.

Very simple, yet rich in flavor. I just gave my daughter the pumpkin without the sauce.

I think if you cut the pumpkin into smaller pieces, and make more cheese sauce,

it will go well as a pasta sauce!

Took less than 10min, yet looks and tastes great 🙂 YUM YUM!!

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