Roasted Pumpkin Crostini Recipe

Halloween has past but its still Pumpkin season. Pumpkins have more value and uses than just being a happy, or scary, face for trick-or-treaters. The flesh of this member of the squash family  can be boiled, baked, steamed, pureed, mashed or cubed and roasted. And they are a healthy vegetable as well.  So look for a small pumpkin in your grocery store labeled "cooking", and give some different pumpkin recipes a try.

This Roasted Pumpkin Crostini Recipe makes a great little appetizer before a holiday meal.  I served it to the "football fans" in my house while they were watching the games this weekend and it was a hit.

The pumpkin and goat cheese are both healthy and vegetarian. I will list the nutritional benefits at the end of this post.

 Roasted Pumpkin Crostini Recipe - SERVES 8-10

  • 1 2-lb. "pie" or "cooking" pumpkin
  • 2-3 tablespoons of extra virgin olive oil
  • 8 ounces of goat cheese, room temperature
  • 2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon grated lemon peel (optional)
  • salt and pepper to taste
  • cinnamon
  • 1 whole grain baguette, sliced and toasted
Preheat oven to 425 degrees.

Pumpkin Cubes, before roasting
Spread pumpkin cubes on a large baking tray. If you have parchment paper you can line the tray with parchment paper for easier cleanup. Drizzle with the olive oil and sprinkle with some cinnamon. Roast for 20-25 minutes. Check about half way through, to see how it's progressing and to toss the cubes a bit as well. You want them to have consistency similar to a cooked baked potato or sweet potato.  When they are done, set aside.

Soften and "cream" the goat cheese in a medium bowl using a fork. (You can also put it in the microwave for several seconds on a lower power.)  Add thyme, lemon peel, lemon juice, and about a 1/4 teaspoon of cinnamon. (I added a little nutmeg to mine as well.)  Season with salt and pepper.

Spread a tablespoon or so of the goat cheese mixture on the toasted baguette slices. Top with a few pieces of the pumpkin, drizzle with a little more olive oil, and sprinkle on a dash more cinnamon. 

Roasted Pumpkin Crostini

Nutritional Benefits of Pumpkin:
The bright orange color of pumpkins is a tip off that they are loaded with vitamin A and antioxidant carotenoids.  They are a good source of vitamins C, K, and E, and contain lots of minerals, including magnesium, potassium, and iron. Additionally:
  • They are high in fiber (aids in digestion) and low in calories (about 100 calories per cup).
  •  The high Vitamin C content in pumpkins offers protection against various forms of cancer and promotes the production of collagen which helps your skin by assisting in preventing appearance of wrinkles 
  • Pumpkin is high in  potassium and Zinc. A potassium-rich diet can prevent onset of cardiovascular diseases and hypertension. 
  • The Beta carotene (Vitamin A) present in pumpkin  flesh has antioxidant and anti-inflammatory properties. Regular consumption of pumpkin can protect against joint inflammation and arthritis.
For the Nutritional Benefits of Goat Cheese, please see my previous post - Basil Pesto Veggie Wrap

 And what about Cinnamon's Health Benefits?
Studies show that a half teaspoon of cinnamon a day can help to lower LDL Cholesterol, and has a regulating effect on blood sugar, making it especially beneficial to those with Type 2 Diabetes.

1 comment:

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