Roasted Sweet Pumpkin with Creamy Cheese and Caramelized Figs
A delightful combination of roasted sweet pumpkin, creamy cheese, and caramelized figs that brings warmth and comfort to your table, perfect for any occasion.
Ingredients
For the Pumpkin
- 1 small small pumpkin (or 4 cups of cubed pumpkin) Opt for sugar or pie pumpkin for the best sweetness.
- 1 cup fresh figs, halved Can substitute with pears or sliced peaches if desired.
- 1 tablespoon olive oil For tossing the pumpkin cubes.
- 1 tablespoon honey Drizzle over figs when caramelizing.
- Salt and pepper to taste
- A sprinkle of cinnamon Adds an autumn vibe.
For the Creamy Cheese Mixture
- 1 cup cream cheese, softened Can substitute with vegan cream cheese.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the small pumpkin in half and scoop out the seeds.
- Cut the pumpkin into bite-sized cubes and toss them into a bowl with olive oil, salt, pepper, and a dash of cinnamon.
Cooking
- Spread the pumpkin cubes on a lined baking sheet in a single layer and roast for about 25-30 minutes, or until tender and golden brown.
- While the pumpkin is roasting, heat a small pan over medium heat and add the figs cut side down. Caramelize for about 5-7 minutes, gently flipping halfway, adding honey to enhance flavors.
- In a bowl, mix together the softened cream cheese and honey until smooth; add more cinnamon if desired.
Assembly
- Once the pumpkin is done and golden, arrange it on a serving platter. Top with the creamy cheese mixture and drizzle the caramelized figs on top.
Notes
You can roast the pumpkin a day in advance. Just reheat before serving. Pairs well with a light salad or white wine.