Braised Oven Squash with Fennel and Blue Cheese

Cut the pumpkin into 2 cm wide wedges. Once you have peeled and seeded it, season it with lemon juice, cinnamon and pepper. Then roast the pumpkin on a tray lined with aluminum foil (coated with olive oil) for 15-20 minutes until al dente. Make sure the oven is preheated to 170 °C.

Cut the fennel bulbs into strips and sprinkle them with lemon juice. After 10 minutes of roasting, put the fennel on the tray with the pumpkin and let everything finish stewing.

Mix honey with lemon juice, arrange pumpkin and fennel on the plate and drizzle with lemon sauce and pumpkin seed oil. Place the cheese, broken into pieces, on top of the hot pumpkin. For decoration, pumpkin seeds and cress are particularly suitable.

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