I had to do something in honor of fall and Thanksgiving so I created this roasted pumpkin on toast last week. Being vegetarian, I could never quite participate in the traditional Turkey thanksgiving when I lived in America but I always enjoyed the dessert. I made up for missing out by eating pecan pie, making an annual tradition with another veggie friend. Still, it’s the spirit of thanksgiving that matters – it’s all about abundance and giving thanks and I’m on board with that. This pumpkin on toast is the perfect use for leftover puree from baking pumpkin pie or pumpkin bread, and it’s only a bigger plus that it’s a savory dish as opposed to yet another decadent pumpkin-based dessert. Not that this roasted pumpkin on toast will replace avocado toast but it’s a warm, hearty change!
Roasted onions, garlic and rosemary come together to flavor the pumpkin. The pairing of textures and flavors is what I loved about this pumpkin toast: the smoky flavor of roasted garlic and onions in the pumpkin topped with creamy feta and charred crispy onions. You can skip the crumbled feta to make this pumpkin toast vegan. Ideally I would have liked to use fresh sage but I’m in Calcutta at the moment where fresh sage is basically not available. I used fresh rosemary instead; you can use dried sage or rosemary as well if you don’t have access to fresh but I would recommend that you don’t skip adding an aromatic herb.
And with that, I wish my readers around the world a happy Thanksgiving. Whether you celebrate the holiday or not, it’s a nice to remind yourself that we have so much to be thankful for (yes, sometimes we all need a reminder:). May the abundance, warmth and happiness continue to surround you through the holiday season!
- 120g pumpkin puree (approx ½ cup)
- 1 medium onion, cut into long, thin slices
- 2 cloves of garlic
- 1 tsp olive oil
- 2 tbsp or 20g feta (optional)
- 3-4 sprigs of rosemary or 4-5 leaves of sage or ¼ tsp dried rosemary/sage
- 3-4 slices of bread
- In a pan, place the sliced onion and whole garlic. Drizzle with 1 tsp olive oil.
- Bake at 220C for 10-12 minutes or until browned.
- Set aside 2-3 tbsp of roasted onions.
- Blend the pumpkin puree and remaining roasted onion and garlic.
- In a pan, sautè this mix until warm.
- Toast a slice of bread. Top with the pumpkin puree, feta, roasted onions and herbs.
- Alternatively, you can toast the bread with the toppings in the oven. Serve immediately.