Warm roasted pumkin and sage
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Oven-roasted butternut pumpkin, fresh sage, and melted goat cheese make a delightful topping on toasted sourdough bread
Ingredients
Butternut pumpkin
400 g, cut into 1cm pieces
Fresh sage
50 g, (1 cup)
White sourdough bread
4 slice(s)
Soft goat's cheese
60 g
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place pumpkin and sage on a large baking tray. Season with salt and freshly ground black pepper and bake for 25–30 minutes or until golden.
2
Meanwhile, place rye sourdough bread on a large baking tray and bake for 2–3 minutes each side or until lightly browned.
3
Spread toast with goat’s cheese and top with roasted pumpkin and sage leaves. Bake for 5 minutes or until cheese has just melted. Serve.
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