This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.
It is a twist on a quiche in Ottolenghi‘s Plenty More. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in a rich creamy sauce. It has been cooked until the top is bubbling and golden. The original recipe is here if you want to make the original.
Or browse all of our Butternut dishes.