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Honey and lemon thyme roasted pumpkin with blue cheese, radicchio and toasted pine nuts

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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course


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

To finish:

  • 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. 
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