Bread, Veggies

Butternut Pumpkin and Blue Stilton Loaf

butternut pumpkin pond cake

I would kill for a slice of Blue Stilton. No kidding. I absolutely adore the pungent flavor of this cheese, its color and how it combines with sweet ingredients. Honey, of course, pears or grapes. And how about fig marmalade? Orgasmic. BUT, have you ever tried it with butternut pumpkin?

If the answer is no, this is your lucky day. Here’s a recipe that will knock you out. It’s a simple loaf with pieces of butternut pumpkin and Blue Stilton, and you’ll need approximately 3 hours to make it.

This doesn’t mean it’s a difficult process. You only need time to make the dough raise and cook it in the oven. It could be a nice way to spend your Sunday morning… 🙂

Butternut Pumpkin and Blue Stilton Loaf

400 gr. butternut pumpkin, pealed and cut into small pieces (1 cm)

2 tbsp extra virgin olive oil

a pinch of sea salt

a pinch of black pepper

200 gr. Blue Stilton, cut into small pieces

For the dough

500 gr. all-purpose flour

2 tsp caster sugar

2 tsp sea salt

1 tbsp of chopped rosemary

2 eggs

1 onion, pealed and cut into small pieces

125 ml extra virgin olive oil

125 ml milk

2 tbsp active dry yeast

125 ml warm water



Preheat the oven at 180° C (350°F). Peal and cut into cubes the butternut pumpkin. Season them

with extra virgin olive oil, salt and black pepper. Bake for about 20 minutes, or until tender.

In the meantime, mix the dry yeast with warm water in a bowl, stir and let it rest for 10 minutes in a warm place. Put the onion, milk, oil, sugar, salt, rosemary and eggs in a food processor and wiz until smooth (you can also use an immersion blender).

Take a large bowl, add the flour, the liquid mixture and the yeast, then stir well to combine all the ingredients. The dough should be smooth. Cover it and let it rest for 1 hour and a half in a warm place.

At this point, add the butternut pumpkin cubes and the Blue Stilton to the dough. Stir well and pour the mixture into a lightly greased 2 liters loaf tin. If you don’t have this size, use two smaller tins. Bake for 1 hour and let it cool 10 minutes before serving it.



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