Roasted Pumpkin Toast & Sunflower Fields

Sunflowers are the last flower to bloom as summer slowly comes to end. The beautiful golden hues spread across the fields giving us the last splash of color, before autumn takes over. The sun was setting beautifully when we visited the fields and picked a few stems to take back home with us. Pumpkin season is making its way to the stores as September comes to an end, so I wanted to share this rye roast recipe that I made at the countryside. I love the comforting sweet flavor of a roasted pumpkin that invites autumn into our arms.

Roasted Pumpkin Rye Toast

  • Roasted pumpkin slices (oil, salt, pepper, rosemary)
  • Rye Bread
  • Cream Cheese
  • Plum slices (optional)
  • Herbs of choice (swiss chard/ pea sprouts)

 

Slice some pumpkin and place onto a roasting tray. Add a little bit of oil on top, salt and pepper and a few twigs of rosemary. Place into 200 degrees Celsius pre heated oven and let the slices roast for about 30 minutes or until cooked through.

To prepare the bread, roast some rye bread, add some cream cheese on top and place some pumpkin slices on top. I also happen to have seasonal plums at hand, so I also added a few of them on top. Add a few leaves of swiss chards along with some herbs.

Leave a Reply