Pumpkins shall not be forgotten right after the Halloween celebrations. It’s a marvellous product that can be incorporated into your diet in countless ways. And that doesn’t necessarily have to be pumpkin pie.
I like healthy, quick and tasty meals and this recipe’s exactly like that. It’s a good way of using any leftover roasted pumpkin or fresh pumpkin slices that have been patiently sitting in your fridge. You can use any kind of pumpkin, but I prefer butternut squash for its sweetness and firmer, creamier texture. Round pumpkins will stay juicy once baked, while, for example, butternut squash will give a denser and more flavour packed base for the recipe.
Cashews should be toasted and salted, but you can do that at home on a dry pan yourself and then sprinkle with salt.
5 mins prep | 30 mins cooking
- Butternut quash or pumpkin
- Brie cheese
- Toasted & salted cashews
- Oil for roasting
- Fresh salad leaves to garnish
Preheat oven to 190°C
Cut squash or pumpkin into slices (about 3cm thick), drizzle with a bit of oil (e.g. sunflower seed oil; olive oil suited for cooking) and sprinkle a tiny bit of salt. Place on a baking tray lined with baking paper and place in the oven. Bake for about 30 mins or until tender and slightly caramelised.
Remove tray from the oven, top squash/pumpkin with thinly sliced brie cheese and bring back to the oven for 1-2 minutes. Once the cheese has melted place the squash bites on prepared plates, serve immediately with chopped cashews and a couple of salad leaves (e.g. watercress).
P.S. If you’re using pumpkin that’s already been roasted, simply preheat it in the oven for a couple of minutes, then top with brie cheese, leave in the oven until the cheese melts and serve as instructed above.