YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 sugar pumpkin, cubed
- 1 tbsp olive oil
- 1 tsp rosemary
- 1/4 tsp thyme
- 1 8oz tub vegan cream cheese
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- to top pumpkin seeds
- to top dried cranberries
- 2 slices toast
- 1 sugar pumpkin, cubed
- 1 tbsp olive oil
- 1 tsp rosemary
- 1/4 tsp thyme
- 1 8oz tub vegan cream cheese
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- to top pumpkin seeds
- to top dried cranberries
- 2 slices toast
Directions
1. Preheat the oven to 350°F.
2. To prepare the sugar pumpkin, begin by peeling it. Then cut the top off and remove the seeds. Once the insides are removed and scraped out with a spoon, cut the pumpkin in half and then into slices. Now you can cube it.
3. Toss the cubed pumpkin in a mixing bowl with the oil, rosemary, and thyme. You can also add a little salt and pepper for taste.
4. Add to a baking sheet and bake for about 40 minutes, until pumpkin can be pierced with a fork.
5. While the pumpkin is cooking, prepare the cream cheese. Add the cream cheese, syrup, cinnamon, nutmeg, and ginger to a mixing bowl and whip with a mixer for a few minutes until light and fluffy.
6. Remove pumpkin from oven.
7. Spread cream cheese on toast and top with roasted pumpkin, seeds, cranberries, and fresh rosemary.
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Photo: Lauren Sacerdote
