I need an overdose vegetables tonight. Cut a small pumpkin of approximately 1.5 kilo in quarters. Remove the seeds. Put the quarters in an oven dish. Spread some olive oil. Cover with aluminium foil. Bake in the oven at 200° until soft. Boil 1 peeled sweet potato of 400 grams in salted water seasoned with a few bay leaves until soft. Chop 4 garlic cloves. Mix potatoes and the pumpkin without skin and mash. Add the garlic, a few chopped sage leaves, 4 table spoons of chopped fresh parsley, pepper and salt. Put back in the oiled dish. Grind 40 grams of hazelnuts. Spread 100 grams of gorgonzola dolce on the puree. Finish with the hazelnuts. Bake in the oven at 180° until hot and golden brown. Serve with 500 grams of crispy mushrooms baked in a small amount of butter.
Although a firmer and more nutty tasting pumpkin would have better, it’s a super healthy vegetarian dish which can perfectly be served as main coarse for 2 or as side dish.