Peel 2-3 large butternuts and cut into slivers down the length. Remove the pips and place the slivers in a roasting try with some olive oil and course salt.
Roast until the butternut softens but doesn’t fall apart. A bit of colour won’t hurt. (About 40 minutes). Remember to remove from the oven and shake around every 10 minutes or so. Leave it to cool for 15 minutes.
Cut 4 tomatoes into quarters and put on a roasting tray with olive oil and course salt. Roast for about 20 minutes until the tomato softens and blackens on the edges. Leave it to cool for 15 minutes.
In the meantime take 250ml balsamic and simmer in a saucepan with 60ml sugar so that it reduces to half its original volume and leave to cool.
Arrange the butternut in an oversized dish (preferably white), then arrange the tomato wedges on top.
Cut the gorgonzola into slices the thickness of your finger and break into chunks. Scatter over the salad.
Then sprinkle over 60 ml pumpkin seeds followed by the balsamic reduction and some olive oil. Season with black pepper and more coarse salt if necessary. You can add some coarsely chopped Italian parsley if you want. Toss once or twice and serve.
