Pumpkin and Blue Cheese Stacks with Wilted Kale

Pumpkin and Blue Cheese Stacks with Wilted Kale_Brendon D'Souza_brendonthesmilingchef_1

I know that I cook a lot with pumpkin, but I really love it’s creaminess. Especially in the colder months, it makes for a hearty and filling vegetarian main-meal, or accompaniment. Paired with stir-fried kale and blue cheese, this is a great idea for a warm salad. Feel free to throw in some pecan nuts; as well as providing a simple but nutritious protein source, they give crunch and sweetness to the dish.Β 

Prep Time 10 mins | Cooking Time 15 mins | Serves 4


  • 4000g butternut pumpkin, thinly sliced into rounds
  • 1 tsp cumin powder
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 large bunch kale, washed, finely shredded
  • 1 tbsp butter
  • Blue cheese, crumbled, to serve

Pumpkin and Blue Cheese Stacks with Wilted Kale_Brendon D'Souza_brendonthesmilingchef_2


Make a marinade by combining the cumin, 2tbsp olive oil and lemon juice in a medium bowl with salt and pepper. Add the pumpkin slices and toss to coat in the dressing. Heat a grill pan over a medium flame. Add the pumpkin slices, in batches if needed, and grill for 4-5 minutes on each side until golden brown and tender.

Stir-fry the kale while the pumpkin cooks in a small wok or frying pan with remaining olive oil and butter for 5-6 minutes until it has wilted.

Divide the kale and pumpkin among serving plates, and sprinkle the blue cheese over the top.


Happy Cooking and Keep Smiling,

Brendon πŸ™‚


4 Comments Add yours

  1. ohlidia says:

    This looks divine! LOVE!


    1. Thanks very much. I love it because it’s so simple, yet rich and packed with goodness πŸ™‚


  2. ladyredspecs says:

    Nice pumpkin idea Brendan. I can’t get my head around kale, to me it seems tough when just wilted and bitter when overcooked.


    1. Thanks for the comment πŸ™‚ It’s one of those “Goldilocks” foods, as I call them where it needs to be cooked just right. For the photo I undercooked the kale a little to keep it nice and green. Usually though I would cook it for at least 10 minutes so that it is nice and soft, but not bitter. I also find shredding the leaves very finely helps to hasten the cooking time πŸ™‚


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