Try this delicious creamy dish this Autumn and treat your belly to a warm and comforting snack.


Roasted Pumpkin, Walnuts and French Garlic and Herb Paysan Breton
Print Recipe
5 from 1 vote

Roasted Pumpkin and French Garlic & Herb Cream Cheese on Rye Toast

Try this delicious creamy dish this Autumn and treat your belly to a warm and comforting snack.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Snack
Cuisine: French
Keyword: Roasted, pumpkin, garlic, garlic & herb, cream cheese, rye toast, rye, toast
Servings: 2 people

Ingredients

  • ½ small pumpkin peeled and sliced 2cm thick
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • Small bunch sage leaves picked
  • 30 g of walnuts
  • 2 thick slices of rye bread
  • 1 tbsp Paysan Breton French Garlic & Herb Cream Cheese

Instructions

  • Preheat the oven to 180°C. Add the pumpkin slices to a roasting tray with 1 tbsp of the oil, spices, and seasoning. Cook in the oven for around 20 minutes, until soft and golden.
  • Meanwhile heat the rest of the oil in a small frying pan on a medium heat. Add the sage leaves and cook for a minute or so, until crispy. Remove with a slot-ted spoon and drain on kitchen paper.
  • Add the walnuts to the same pan and cook until fragrant and golden.
  • Toast the rye bread and spread thickly with the cream cheese. Top with the pumpkin slices and finish with the walnuts and crispy sage leaves.

Find out more at www.paysanbreton.co.uk

2 COMMENTS

    • 5 stars
      Hi Belinda, that is completely understandable. Perhaps you can try cooking the pumpkin and walnuts using an air fryer or a slow cooker. I’m sure the result would be similar, if not better!

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