Roasted Pumpkin Squeeze on Sourdough
Craving a taste of autumn flavour? Then you’re going to really savour this! Our warm and melty Roasted Pumpkin on Sourdough Bread recipe is the perfect autumn lunch or brunch option for those chilly days when you’re looking for a meal that’s as easy and filling as it is heartwarming and savoury.
What you need
- 500g pumpkin, peeled and diced
- 2 tbsp olive oil
- Pinch chilli flakes
- 2 garlic cloves, finely chopped
- 1 tbsp honey
- 1 loaf of sourdough, sliced
- 1 garlic clove, peeled
- 100g Primula Cheese ‘n’ Ham
How you do it
Preheat your oven to Gas Mark 6/ 180°C.
Spread out your pumpkin chunks in a large, shallow baking dish. Drizzle with the olive oil and scatter the chilli flakes top. Then add the chopped garlic cloves.
Roast for 25-30 minutes, or until tender and lightly charred. Take out from the oven and add a tablespoon of honey and mix well to coat the pumpkin. Set aside.
Toast your sourdough slices until they’re golden. Take out from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese ‘n’ Ham and roasted pumpkin, then dig in!
