Roasted Pumpkin on Toast for a fall breakfast | The Worktop
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Roasted Pumpkin on Toast

Roasted Pumpkin on Toast is a healthy and delicious breakfast or brunch. The whole family will love this quick breakfast.
Course Toasts and Sandwiches
Cuisine American
Keyword Roasted Pumpkin Toast
Special Diet Vegetarian
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 people
Calories 532kcal
Author The Worktop

Ingredients

Roasted Pumpkin on Toast

  • 2 slices rustic bread
  • 1 tablespoon unsalted butter (13 grams)
  • 1/2 cup pecan halves (50 grams) - chopped
  • 8 1-inch slice roasted pumpkin (any roasted pumpkin will do, but see below for a simple roasted pumpkin recipe)
  • cream cheese (for topping)
  • maple syrup (for topping)
  • ground cinnamon (for topping)
  • 1 pinch sea salt

Simple Roasted Pumpkin (this will make more than enough for 2 servings of Roasted Pumpkin on Toast)

  • 1 small cooking pumpkin
  • olive oil
  • seasoning (if desired, any of salt, black pepper, sweet paprika, paprika, cinnamon, and/or nutmeg; I used salt, cinnamon, and a pinch of paprika)

Instructions

Make the roasted pumpkin

  • Preheat the oven to 400°F / 205°C.
  • Cut the pumpkin in half. Scoop out the seeds, reserving them if you would like to roast the seeds later. Cut each half of the pumpkin into about 6 slices. Bruch each slice with oil, and sprinkle on any spices or herbs, if using.
  • Place the slices on a roasting tray with the skin side down. Roast for 30-40 minutes, until a fork can be easily inserted into the pumpkin flesh.
  • Remove from the oven and allow to cool for 10 minutes. Carefully peel the skin off the slices. For each slice that you'll be using on the Roasted Pumpkin on Toast, cut the slice in half lengthwise.

Make the Roasted Pumpkin on Toast

  • In a small frying pan, melt the butter on medium heat. Add in the pecans and toast, stirring frequently, for about 5 minutes, until the pecans are fragrant. Remove from heat.
  • Spread the cream cheese evenly on top of the bread. Layer on the roasted pumpkin slices. Top with the toasted pecans, Generously drizzle maple syrup on top. Sprinkle on a dusting of cinnamon. Finish with a pinch of salt.

Notes

You can find detailed directions on how to roast a pumpkin on The Kitchn. Store the left over roasted pumpkin in a covered container in the refrigerator.

Nutrition

Calories: 532kcal | Carbohydrates: 58g | Protein: 11g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 2488mg | Fiber: 6g | Sugar: 25g | Vitamin A: 1161.3% | Vitamin C: 74.2% | Calcium: 16% | Iron: 37.8%