How many things can you do with pumpkin?
They come in different colours and sizes: yellow, green, orange.. big and small. My dad grows about 100 at a time (I think they are his obsession you know) and then piles them up in the garage. His pumpkins are enormous and it is a ridiculous amount of them! He certainly does not carve them for Halloween neither does he sell them... he somehow manages to eat them all and often proudly gives them away to friends and family, sometimes as Christmas gifts too!
They are incredibly versatile: you can roast them in the oven, make cakes , soups, bread, "Zuf", risotto, gnocchi, pasta... the list is endless. You can even make fritters with them.. I am madly in love with this bright colourful vegetable and bear with me, I want to make lots of different things with pumpkin this autumn.
I roasted a little orange pumpkin in the oven and made a simple bruschetta with cheese and perfumed it with sage leaves. Roast pumpkin keeps well for a few days and with its buttery and creamy texture it really is delicious. You can make this simple bruschetta for lunch or as a healthy snack too.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
- Yield : 4
Peel and slice the pumpkin
Scatter it on a baking tray, sprinkle with salt and pepper, a few sage leaves and a generous drizzle of olive oil. Bake for 30 minutes at 200C or until soft.
In a pan toast the pinenuts with the sage leaves for a couple of minutes. Keep stirring and make sure you don't burn them.
Toast your bread slices, sprinkle generously with olive oil and put the pumpkin on top, the crushed toasted sage leaves, the pinenuts, goats cheese and another good drizzle of olive oil.