Henry is deaf, rescued Springer Spaniel who has saved my life more than once. We now also have another rescue dog called Jessie. They both help me cope with my multiple health problems including ME, fibromyalgia and depression. We'll be blogging together about health, food, fashion, beauty and of course dogs! We'll also be running competitions and much, much more.
Pumpkin and Philly Bruschetta - Halloween Recipe 3
For our next Halloween recipe we have a deliciously simple seasonal snack from Philadelphia. Perfect for a grown-up Halloween or Bonfire Night party! Take a look at the Philadelphia website for lots more wonderful recipes.
Pumpkin and Philly Bruschetta
Prep time: 10 minutes
Cook time:: 30 minutes
Total time:: 40 minutes
1000 g pumpkin or butternut squash, peeled & de-seeded
1 tbsp olive oil
2 sprigs rosemary
black pepper to taste
1 – 2 cloves garlic, finely sliced
1 ciabatta loaf or small white loaf, thickly sliced
180 g Philadelphia Light
1. Cut the pumpkin into chunks and toss in the oil with the rosemary and black pepper.
2. Place in a lined oven tray and bake at 200C, 400F, Gas Mark 6 for 15 - 20 minutes, until turning golden and tender. Add garlic and cook for a further 8 - 10 minutes.
3. Lightly toast the bread slices and spread with the Philadelphia. Top with pumpkin mixture and serve immediately.
Nutritional Information (per serving)
Energy 932 kJ / 222 kcal, Protein 8.8g, Fat 7.598g, Carbohydrate 31.1g
Tip: To increase the fibre content why not use granary bread