Roast Butternut Pumpkin

Have a Yummy Day Oct 2013 Susanna Blavarg0012

Happy Halloween! New York has been filled with mini Spidermen and tiny ghosts all week long. It looks awesome and is so much fun. If you’re ever in New York on Halloween, Tribeca is the place to go trick or treating. In this lovely part of the city, Michelin star restaurants and the best of bakeries actually make delicious and free treats for trick or treating kids on Halloween.

We have some amazing math we’d like to share this beautiful Halloween: This is our 20th post (ok, that isn’t so impressive, but considering we live in different countries we have to be happy with that). Now to the amazing part: We’ve had 101409 readers visiting our blog! Yes, that’s right, 20 posts and over a hundred thousand readers! Sounds amazing to us. We have most readers in the US, Canada, UK and Sweden, but we actually have readers in almost every country on earth. THANK YOU guys, especially our 700 followers in different media. We are so happy and grateful that you want to check out the blog and it feels awesome when we hear from you.

We just recently met up in London to shoot for a couple of days… so more to come soon! First out is a Halloween inspired pumpkin recipe:

Roast Butternut Pumpkin and Apple with Blue Cheese, Honey and Pumpkin Seeds

For 4 persons

  • 1 butternut pumpkin
  • 2 apples
  • 1 red onion
  • 1 sprig rosemary, torn into pieces
  • 2-3 tablespoons olive oil
  • 100 g blue cheese, we chose Oxford Blue
  • 2 tablespoons liquid honey
  • 2 tablespoons pumpkin seeds
  • Flake salt
  • Ground black pepper

Set the oven to 440°F/225°C. Split the pumpkin in the middle and take out the seeds. Slice the pumpkin. Put the slices on a baking tray. Slice the apples in thick slices and the onion in thin slices and put them on the tray as well. Drizzle oil on both sides of the slices. Top with rosemary. Put the baking tray in the middle of the oven for 15-20 minutes or until the pumpkin is soft. Take out the tray, crumble the cheese and drizzle the honey over the slices. Sprinkle with pumpkin seed, flake salt and black pepper.

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