Pumpkin Spread

Name: Pumpkin Spread
Total time: 55 min
Yield: 4
Ingredients: 2.667 cups Hokkaido pumpkin (flesh sliced into narrow wedges); olive oil; 2 tomatoes (chopped); 1 clove garlic (chopped); 3 tablespoons fresh Parmesan cheese (grated); 1 pinch chili flake; fresh white bread

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

How healthy are the main ingredients?

Hokkaido pumpkin olive oil tomato garlic white bread

Ingredients

for

servings

Ingredients: 2 ⅔ cups
Hokkaido pumpkin (flesh sliced into narrow wedges); olive oil; 2
tomatoes (chopped); 1 clove
garlic (chopped); 3 tablespoons
fresh Parmesan cheese (grated); 1 pinch
chili flake

To serve: fresh white bread

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Preparation steps

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

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.

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.

Serve with fresh white bread.