Roasted Pumpkin On Toast With Feta Recipe

Picture this: crispy sourdough toast crowned with caramelized pumpkin, a touch of honey, and a sprinkle of feta—it’s like fall decided to throw a cozy little party on a plate, and you’re the guest of honor.

The combination of sweet and savory in Roasted Pumpkin on Toast with Feta is what I love most about this dish. It’s a delicious way to enjoy the pumpkin I just picked up from the farmers’ market.

Ingredients:

2 cups roasted, puréed pumpkin (or other winter squash)
1 tablespoon fresh thyme, chopped
1 teaspoon ground cumin

Salt and pepper to taste

1/2 cup crumbled feta cheese

4 slices sourdough or other rustic bread, toasted

1/4 cup toasted pumpkin seeds

Drizzle of honey (optional)

Honey and toasted pumpkin seeds provide my favorite finished touch on warm, toasty bread.

Ingredients

• Pumpkin: High in fiber, beta-carotene, and vitamins, promotes healthy digestion.
• Olive oil: Rich in healthy monounsaturated fats and antioxidants, anti-inflammatory.
• Cumin: Adds warm, earthy flavor, aids digestion, and boosts immune health.
• Sourdough bread: Slightly tangy, provides carbohydrates, supports gut health with probiotics.
• Feta cheese: Tangy, creamy, provides protein, calcium, and healthy fats.
• Honey: Naturally sweet, provides antioxidants, can soothe throats and allergies.
• Pumpkin seeds: Crunchy, rich in magnesium, zinc, and protein, support heart health.

Ingredient Quantities

• 1 small pumpkin, peeled, seeded, and sliced into thin wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 4 slices of sourdough bread
• 1/2 cup crumbled feta cheese
• 1 tablespoon honey
• 2 tablespoons pumpkin seeds, toasted
• 1 tablespoon fresh thyme leaves

How to Make this

1. Set your oven to a temperature of 400°F (200°C) and prepare a comforter sheet for a bed that is about the size of a baking sheet.

2. Arrange the sliced pumpkin wedges on the baking sheet. Drizzle with olive oil and season with salt, pepper, and ground cumin to taste. Toss to coat the wedges evenly.

3. Bake the pumpkin in the preheated oven for 20-25 minutes or until it is tender and has started to caramelize, turning it halfway through the cooking time.

4. When the pumpkin is roasting, toast the pumpkin seeds in a dry skillet over medium heat until they are lightly golden and begin to pop. Set aside.

5. Brown and crisp the slices of the sourdough bread in a toaster or under a broiler. Then, enjoy them as dippers in the savory almond-butter sauce.

6. When the roasting of the pumpkin is complete, take it out of the oven and allow it to cool for a bit.

7. Each slice of toasted sourdough bread should have a delicate coating of honey.

8. Put a few roasted pumpkin wedges on top of each slice.

9. Crumble the feta cheese and spread it equally over the toasts topped with pumpkin.

10. Complete the process by sprinkling the toasted pumpkin seeds and fresh thyme leaves on top. Serve immediately, with warmth still emanating from the dish.

Equipment Needed

1. Oven
2. Baking sheet
3. Skillet
4. Toaster or broiler
5. Knife
6. Cutting board
7. Measuring spoons
8. Spoon or spatula (for drizzling and tossing)
9. Small bowl (for toasting seeds)

FAQ

• Q: Can I use a different type of pumpkin?Yes, you can use any type of pumpkin or squash that you like or have available. Butternut squash is a great substitute.
• Q: Is there a substitute for sourdough bread?A: It is possible to replace sourdough with any kind of bread you fancy. Multigrain, rye, and gluten-free breads are also suitable alternatives.
• Q: How can I make this dish vegan?A: For a vegan version, substitute a cheese that melts well and has a sharp taste (like a vegan feta) for the feta in this dish. And use agave syrup in place of the honey.
• Q: How do I toast the pumpkin seeds?A: In a dry skillet, over medium heat, toast the pumpkin seeds. Stir them frequently. When they are golden and beginning to pop, they’re done. This should take around 3-5 minutes.
• Q: Can I prepare the pumpkin ahead of time?A: You can roast the pumpkin wedges ahead of time and keep them in the refrigerator for up to 3 days. Reheat them in the oven or microwave before using.
• Q: What other toppings can I add?Extra toppings like arugula, balsamic glaze, or nuts can make the dish tastier and give it more texture.
• Q: How can I make the bread extra crispy?To reach an additional crispness, the bread slices should be brushed with olive oil and toasted in the oven or on a grill pan before the toppings are added.

Roasted Pumpkin On Toast With Feta Recipe Substitutions and Variations

Olive oil: Swap with avocado oil or melted coconut oil for a different flavor profile.
Ground cumin: Use ground coriander or a pinch of smoked paprika instead for a different spice note.
Sourdough: Nutrition and Texture
Multigrain or whole wheat sourdough bread gives you more nutrition than just plain sourdough and also adds texture to the sourdough.
Feta cheese can be substituted with either goat cheese or ricotta, which offers a creamier flavor.
Honey: For a vegan option, substitute with maple syrup or agave nectar.

Pro Tips

1. Ensure Even Baking Cut the pumpkin wedges evenly to ensure they cook at the same rate. This helps achieve consistent caramelization across all pieces.

2. Maximize Flavor Before baking, let the sliced pumpkin marinate briefly in olive oil, cumin, salt, and pepper. This enhances the flavor absorption and enriches the dish’s taste.

3. Toast with Precision Instead of just browning the sourdough bread, try using a grill for extra charred flavor. This adds a smoky element that complements the roasted pumpkin.

4. Pumpkin Seed Perfection When toasting pumpkin seeds, watch them closely and give them a gentle shake in the pan to prevent burning and ensure they pop evenly for a nutty aroma.

5. Layering Technique When assembling the toast, apply honey on the bread just after toasting while it’s still warm. This helps the honey seep into the bread and brings out its sweetness, balancing the savory flavors of the dish.