Saturday, November 1, 2008

Roasted Pumpkin with Blue Cheese Crumbles and Candied Pecans

Today, I had a wonderful lunch. The carved pumpkin had its night to shine and lure the tricker treaters, and this morning it returned to its original purpose. I cut some large slices, and baked them in the oven at 400F with salt, pepper and herbs des provence and some olive oil.

Once they were tender, I serve them with 1 tablespoon of crumbled blue cheese, 1 ts of candied pecans and 1/4 cup of farro, which I had simmered for 20 min in College Inn Thai Flavored Chicken stock (yum!). Very healthy, very seasonal and still within the NS guidelines.

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