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Foodie Explorers Maureen Clark Pumpkin Recipe

Roasted Pumpkin with Cashel Blue Cheese Cream

There's more to pumpkins than making lanterns, Roasted Pumpkin with Cashel Blue Cheese Cream
Course Main Course
Cuisine American


  • 1 Medium sized pumpkin orange flesh
  • 1 large red pepper
  • 350 ml thick double cream
  • 25 g good quality butter
  • 200 g Cashel Blue Cheese or Gruyere
  • 4 slices of Prosciutto
  • Black pepper
  • Chopped chives


  • Wash pumpkin. Carefully cut top off pumpkin to create a lid. Retain the lid.
  • Place pumpkin on a flat surface and scoop out seeds and fibrous flesh, keeping shell intact, then set aside.
  • Wash red pepper, slice and remove seeds, then dice finely.
  • Roughly chop Cashel blue cheese (or cheese of your choice).
  • Wrap pumpkin in baking foil and place in large baking tray.
  • Fry or oven-bake prosciutto slices slowly until crisp.
  • In a medium-sized bowl, combine the diced red pepper, thick double cream and black pepper.
  • Place all ingredients in the scooped-out pumpkin shell and top with 25g butter. Replace the lid, fold over foil and place in a preheated oven at approximately 200C or 400F depending on your oven temperatures. Bake for 11/2 to 2 hours. Remove the lid 15 minutes before end of cooking time.
  • Carefully remove from oven and top with chopped chives.