Fall flavor alert: Savory pumpkin and gorgonzola bake delights

This casserole is a delightful way to incorporate more vegetables into your daily diet. It can be served as a side to roasted meat, but it truly shines as the main attraction. There's a lot happening inside—roasted potatoes are complemented by pumpkin, red onion, and sun-dried tomatoes. Gorgonzola provides an extra burst of flavor, and the inclusion of nuts provides interesting, crunchy accents.

This casserole is tasty proof that you don't need meat to impress with flavor. Sharp, spicy gorgonzola pairs excellently with sweet pumpkin and roasted potatoes. The whole dish is further enriched with honey and rosemary, which add a unique aroma throughout.

This is a truly simple recipe that even a beginner can tackle. A warming, filling vegetable casserole is perfect for an autumn dinner when we crave something warm and comforting after coming home.

Ingredients

• 1.8 lbs of potatoes,
• ¼ cup of oil from sun-dried tomatoes,
• 1 teaspoon of salt,
• 1.1 lbs of Hokkaido pumpkin,
• 1.8 oz of sun-dried tomatoes in oil,
• 5.3 oz of gorgonzola cheese,
• 1 red onion,
• 1 handful of pecan nuts,
• 2 sprigs of rosemary,
• 2 tablespoons of honey.

Instructions:

Step 1. Thoroughly scrub the potatoes and cut them into smaller pieces. If they have thin skin, you don't need to peel them. Place them in a baking dish, add oil from sun-dried tomatoes and salt, and mix. Place in the oven preheated to 350 degrees Fahrenheit for 20 minutes.

Step 2. Cut the pumpkin in half and scoop out the seeds. Then cut it into medium-sized cubes. You don't need to peel Hokkaido pumpkin.

Step 3. Add the pumpkin to the roasted potatoes. Add sun-dried tomatoes, gorgonzola pieces, sliced red onion, and crushed pecan nuts. Drizzle the entire mixture with honey and add the rosemary sprigs. Place back in for another 20 minutes at 350 degrees Fahrenheit.

Step 4. After this time, the casserole is ready. Serve warm; you can additionally sprinkle it with chopped parsley. Enjoy your meal!