Warm roasted pumkin and sage
SmartPoints® value per serving
Oven-roasted butternut pumpkin, fresh sage, and melted goat cheese make a delightful topping on toasted sourdough bread
Pumpkin, butternut, raw
400 g, cut into 1cm pieces
50 g, (1 cup)
- 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.
- Meanwhile, place rye sourdough bread on a large baking tray and bake for 2–3 minutes each side or until lightly browned.
- 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.