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Photo of Warm roasted pumkin and sage by WW

Warm roasted pumkin and sage

5
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
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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