Pumpkin Spread

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
2 ⅔ cups Hokkaido pumpkin (flesh sliced into narrow wedges)
olive oil
2 tomatoes (chopped)
1 clove garlic cloves (chopped)
3 tablespoons fresh Parmesan (grated)
1 pinch Chili flakes
To serve
fresh white bread
How healthy are the main ingredients?
Hokkaido pumpkinParmesangarlic cloveolive oiltomatowhite bread
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Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Place the pumpkin slices on a baking tray lined with baking parchment. Season with salt and ground black pepper. Drizzle oil over and bake for 25-30 minutes until done.
3.
Remove the pumpkin from the oven and chop. Purée with the tomatoes and garlic, adding enough oil to make a spreadable pesto. Mix in the parmesan and season with salt, ground black pepper and chilli flakes.
4.
Serve with fresh white bread.
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