Well, the tradition is alive and well my friends! I’m back with a honey and lemon thyme roasted pumpkin recipe. One that is adorned with blue cheese, radicchio and toasted pine nuts. One that is very similar to yesterday’s galette: the honey and lemon thyme roasted pumpkin and blue cheese galette.
With the extra pumpkin, lemon thyme and blue cheese in my fridge, what better time than now to post a frighteningly similar recipe? Maybe it’s the three coffees I’ve had today, or maybe it’s the festive sights I absorbed while in London recently, but I’m in the mood for holiday season cooking and this recipe ticks all my boxes.
It’s gluten free, grain free, FODMAP friendly and vegetarian, for all those households with dietary requirements. If you’re concerned about the fructose in honey, remember that 1 teaspoon of honey is considered FODMAP friendly by Monash. Unless you’re a roasted pumpkin fiend, I doubt you’d be consuming more.
Also, to touch briefly on a note that I feel is often forgotten in FODMAP discussions – you are allowed to eat honey if it doesn’t give you issues! Elimination diet aside, you can do what works for you. I know that diet can be an emotionally charged issue for many people, but there seems to be a lot of Joan Calamezzo style ‘gotcha’ attempts when discussing FODMAP friendly recipes. We’re all in the same boat, guys.
If you’re concerned about the lactose content, or potential gluten content of blue cheese, you can sub another creamy cheese. Cheese often contains less lactose than you think – I highly recommend the Monash app for this stuff.
If you’re concerned that the blue cheese you’re using might not be vegetarian, here is a great guide to some vegetarian rennet cheeses. While none of them are in Australia, I’ve tried some before at Milk The Cow in Carlton. The article also suggests asking the cheesemonger what sort of enzyme was used – animal or vegetarian.
Honey and lemon thyme roasted pumpkin with blue cheese, radicchio and toasted pine nuts
For the pumpkin:
- 750g pumpkin Kent or Jap are lowest FODMAP
- 1 tbsp olive oil
- 1 tbsp honey use maple if you're concerned about fructose
- generous salt and pepper
- 1/2 bunch lemon thyme
- 1 head radicchio torn
- 1/4 cup (30g) pine nuts lightly toasted
- 100g blue cheese see notes
- seasoning, to finish
- pomegranate vinegar, to finish (optional)
- Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit. Line a baking tray with baking paper.
- Slice your pumpkin into whatever shape you fancy. Keep in mind that this will alter cooking time. I cut mine into reasonably thick slices.
- Rub the olive oil over the pumpkin to evenly distribute. Drizzle over the honey or maple syrup, and season generously with sea salt and pepper. Rub the lemon thyme together in your hands, and sprinkle the leaves over the pumpkin. Place into the oven for 30 minutes, or until it is cooked through.
- I like to finish the pumpkin with 5-10 minutes under the grill. It caramelises the pumpkin and honey, and creates crispy edges.
- To assemble, layer the pumpkin, radicchio and remaining lemon thyme on your serving platter of choice. Top with blue cheese and pine nuts. A drizzle of pomegranate vinegar would be a really nice addition, too.