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Thursday 11 October 2018

Roasted Pumpkin with Nuts and Manchego Cheese ...a warm and comforting low carb dish

This warm, comforting dish makes a versatile low-carb meal. Pumpkins collapse into 'roasted amazingness' together with hazelnuts and melted manchego cheese. It's quick and easy, perfect as a light vegetarian meal in itself, or as a side dish for meat, poultry or fish...

Serves Four
2 lbs (900g) pumpkins
3 tbsp. olive oil
1 cup (225ml) fresh parsley
4 oz. (110g) hazelnuts
2 tsp dried rosemary or dried thyme
½ lb (225g) manchego cheese 

salt and pepper 

10 oz. (275g) leafy greens
4 tbsp. olive oil
sea salt and ground black pepper 

Manchego is one of Spain's best known cheeses, and is made from ewe's milk. 
It has a slightly sour nutty-buttery taste and it's perfect for gratinating. Gratinating is to cook with a covering of buttered crumbs, or grated cheese, until a crust or crisp surface forms. However, if you don't have manchego, feel free to use any other cheese you have access to. How about some cheddar, blue cheese or feta? 

Do keep in mind that nuts are heat-sensitive, so they should not get burnt while gratinating. 

Recipe Instructions
can be found here

More about Manchego:
"Manchego (pronounced man-chey-go) is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region of Spain. The Manchego sheep graze on the shrubs of the vast plateaus of the Dehesa and produce a thick milk that gives the cheese its unique character. 

It is a semi-firm cheese that is a rich golden colour and a distinct nutty flavour ranging from mild to sharp depending on how long it has been aged. 

The distinctive zigzag pattern on the wax rind of the cheese proves that the cheese is Manchego and guarantees the exclusive use of milk only from Manchega sheep and that the cheese has been aged for a minimum of two months.

Manchego is available in three different stages:
Fresh (fresco), 2-4 months old (curado), or matured for one year (viejo)."

See the above picture, words and more at article here

A variety of articles and recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

...pumpkin is the favor of the season.

Elderberry-Rob said...

looks delicious, and so colourful; all i need now is someone to cook it for me (too lazy you see!) the cheese sounds interesting.

Miss Val's Creations said...

This sounds intriguing! My husband loves manchego!

Valerie-Jael said...

This is a gorgeous autumnal dish! Thanks for sharing, Valerie

Anonymous said...

This sounds amazing and it looks beautiful as well!

mxtodis123 said...

Another great dish and perfect for the time of the year.

William Kendall said...

That sounds filling.

happyone said...

I've never had that cheese but I'm sure I'd like it.

Anonymous said...

Oh my gosh, YUMMY :-)
Thank you for popping into my blog. Gonna following you :-)

Blessings, Renee

peppylady (Dora) said...

Never heard of mancjego cheese. Going to check out amazon and maybe I could take it to one of the holiday dinner.
Coffee is on

Chris Lally said...

Oh my goodness. That sounds SO good!
Thank you, Jan!

Christine said...

Wonderful fall dish!

Sami said...

A great alternative recipe to the plain roasted pumpkin which I love.
Thanks Jan.

Victor S E Moubarak said...

I'll look out for Machengo cheese . Never tried it.

God bless.

NCmountainwoman said...

Sounds very interesting. I'll give it a try. Always love finding your new recipes.

Mary Kirkland said...

It's pumpkin season for sure.

Lorrie said...

What a yummy sounding autumn dish.

baili said...

yes sounds perfect autumn dish
thank you for sharing my friend!

Lisa said...

This dish just oozes autumn.
I'm sure we tried this cheese when we holidayed in Spain many moons ago.
Lisa x

Magic Love Crow said...

Looks so good Jan! Thank you! Big Hugs!