Move over smashed avo, there’s a new guy in town who’s taking the steady stream of trendy hipster cafes by storm.
And who would that be?
Why, smashed pumpkin of course!
And I’m loving it.
What’s more to love than a big, thick slice of toasted sourdough bread topped with a copious amount of warm, hearty, and subtly sweet smashed roast pumpkin on a cold winters day – geez could I have added any more adjectives to that sentence!
So today I am going to share a recipe for a suitably delicious smashed pumpkin that takes so little effort to prepare and make that you won’t need to set foot in another cafe ever – that may be a slight exaggeration.
As soon as I saw this recipe on The Healthy Hunter, I just knew I had to make it immediately. It sounded so warm and inviting, and luckily, I had all the ingredients at home so there was no need to rush to the shops.
As usual, I have added a few ingredients to this recipe but, in this case, it has been extremely minimal, as I felt that the original recipe was pretty close to perfect!
Nonetheless, I added a sprinkling of pine nuts on top for an extra depth of flavour and texture (but this is by no means required, given that there is already sunflower seeds), I didn’t use any spring onion simply because I didn’t have it although I have included it in the recipe because I thought it would be a worthwhile addition, I used rosemary as I had no thyme, and I omitted the rocket.
Oh, and I increased the serving size of the original recipe because 1 slice was nowhere near enough for me!
Smashed Pumpkin Brushetta
Serves 1 or 2 (small)
- 300g butternut pumpkin, roughly chopped into 3cm pieces, skin off.
- 1 ½ tsp olive oil
- A small handful of fresh thyme or rosemary
- 1 tbs spring onion
- 1 small handful of feta, crumbled
- A few sprigs flat leaf parsley
- Pepper and salt
- 2 x slice of toasted sourdough bread
- 1 tsp sunflower seeds toasted
- 1 tsp pine nuts toasted
- Preheat oven to 180 degrees celsius.
- Toss pumpkin with 1/2 the olive oil and 1/2 the thyme (or rosemary) and transfer to a parchment paper lined baking tray. Bake for 30 minutes or until soft and cooked through.
- Combine the cooked pumpkin, most of the feta, spring onion, remaining thyme (or rosemary), oil, parsley and a pinch each of salt and pepper, roughly mash.
- Spread the pumpkin mix on the toasted sourdough and top with the remaining parsley, feta, sunflower seeds, pine nuts, and salt and pepper.
- Credits to The Healthy Hunter for this scrumptious recipe. You can find it here.
- As The Healthy Hunter say’s, you can also top this with a poached egg.
Hope you enjoy!