Roasted Pumpkin, Stilton and Rosemary Bun
by eat in my kitchen
Sweet butternut squash steaks grilled in the oven to caramelized perfection, sharp Stilton and woody rosemary, these are the simple but convincing components of this impressive sandwich. What can I say, we loved it! After the obligatory initial doubts from my boyfriend, who, sometimes, prefers to see some slices of crisp bacon and melted cheese on his sandwich rather than my extravagant kitchen experiments, we finally met at the kitchen table for our little snack date and savoured with great satisfaction.
The task was easy, the nearly overpowering sweetness from the squash had to be controlled somehow and the steady British blue cheese did a great job. This cheese works so well with the ripest fruits, with figs and peaches melting in your mouth, or pears dripping with juices, so why shouldn’t it cooperate with a robust butternut squash that’s been forced (by me, the oven and a little sugar) to resemble honey?
Butternut Squash, Stilton and Rosemary Bun
For 3 sandwiches you need
rustic white buns, cut in half, 3
small butternut squash, peeled, the seeds scraped out, cut into long 1cm / 1/2″ thick strips, 1 half
Stilton (or any other strong blue cheese), crumbled, 100g / 3.5 ounces
rosemary, finely chopped, 1 teaspoon plus a few sprigs
sugar 1 1/2 teaspoons
Fleur de Sel
butter 1 teaspoon
Set the oven to 200°C / 390°F.
In a pan, heat a splash of olive oil and the butter. Add the pumpkin steaks to the pan, fry for 1 minute and sprinkle them with half the sugar before you turn them around. Sprinkle with the remaining sugar and turn them after 1 minute. Take the pan off the heat after 30 seconds and spread the butternut squash steaks in a baking dish, sprinkle with the rosemary (chopped and sprigs) and roast in the oven for 4 minutes or until the pumpkin is soft.
Brush the inside of the buns with olive oil, lay 2 – 3 warm slices of pumpkin on each of their bottom halves and sprinkle immediately with Stilton, rosemary sprigs, pepper and Fleur de Sel. Enjoy!