100 grams of gorgonzola dolce is waiting in the fridge to be prepared.
A cute, tasty pumpkin of 1.2 kilo is enough for two different recipies. Halve the pumpkin, remove the seeds. Put one half in an oven dish. Add some oil and cover with aluminium foil.
Cut the other half in wedges of 2 cm thick. Remove the skin. Cut 4 large potatoes in thick wedges.
Spread the pototoes and pumpkin in a large oven dish. Add some olive oil. Mix 100 grams of gorgonzola cheese and 100 grams of mozzarella with 4 chopped garlic cloves, 2 table spoons of pine nuts, 2 table spoons of chopped fresh rosemarin, pepper and salt. Spread on the potatoes and pumpkin.
Put both dishes in the oven. Bake in the oven at 180° for 40 mins. Serve the potatoe/pumpkin dish with a green salad. Yummie.
Cool the other pumpkin down. Remove the skin. Store the liquid and pumpkin in the freezer for another recipe in a few days (multi tasking is useful).
Doc V's Healthy Kitchen 