Now that we're back indoors with the onset of much-needed rain here in Sonoma County, attentions turn to comfort foods and the pleasure of time spent at the table with candles and conversation! I've neglected posting recipes for some time as I've been focused on my next novel, but I've had requests to share some of my favorites and so I will make a concerted effort to remember to do so more frequently.
Hope everyone is doing well as we settle in for the cooler, rainy months.
Here's my recipe for Rainy Day Roasted Pumpkin, Leek, Mushroom & Point Reyes Blue Cheese Tray Bake which pairs well as a side with holiday meals and as a meal in itself with a fresh green salad and warm bread.
1 medium pumpkin
1 large leek
2 tbsp olive oil
Pinch of salt and black pepper
8 oz mixed mushrooms
Sage leaves
Handful of walnuts
4 oz Point Reyes Blue Cheese
Slice and deseed pumpkin. Slice leek. Par boil leek. Place leek & veggies in a large roasting tin with a tablespoon of olive oil and a pinch of salt and pepper. Roast for half an hour at 425 F, turning half way through. Toss the mushrooms with a tablespoon of oil, crumble in sage leaves and walnuts. Add to the roasting tin. Crumble cheese on top and roast for another ten minutes until the cheese has melted over the charred pumpkin.
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