METHOD

1. Boil enough water to cover the prunes in a bowl. Cover them and let sit for 10-15 minutes, then reserve the water.
2. In a medium saucepan, sauté the sliced shallots over medium heat in olive oil until softened. Add a pinch of salt to help sweat the shallots.
3. Add the balsamic vinegar, soaked prunes, 2/3 cup of the prune soaking liquid, thyme sprigs, ground clove, and bay leaf to the pan with the sautéed shallots. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the liquid has reduced and the mixture has thickened to a chutney consistency. Remove the bay leaf and thyme sprigs. Set aside..

1. Preheat the oven to 180°C (350°F).
2. Place the quartered butternut pumpkin on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Bake in the preheated oven for 30-40 minutes, or until the pumpkin is golden and tender.

1. Once the pumpkin is baked, transfer it to a serving platter or individual plates.
2. Top each quarter of pumpkin with a generous spoonful of the prepared prune and onion chutney.
3. Top with chunks of Castello Creamy Blue cheese over the top of the chutney.
4. Sprinkle toasted pine nuts, and garnish with chopped chives and parsley.

Notes

• The chutney can be made a day ahead and stored in the refrigerator for up to 5 days.