Pumpkin Pesto Bruschetta

Pumpkin meets pesto meets bruschetta is this delicious flavor “mashup” Pumpkin Pesto Bruschetta!

I have to confess that this month’s Recipe ReDux theme, “Pumpkin”, really threw me for a loop!

Conceived by Gretchen of one of my favorite gluten-free blogs, Kumquat, pumpkin really should be a “no brainer” for a fall themed recipe.

But here’s the kicker…

The challenge was to use FRESH pumpkin if at all possible.

So, first step, I had to find a “cooking” pumpkin…

Off I went to Whole Foods, thinking surely they would have some.  And, they did, but I almost thought they didn’t…

You see, the big thing these days at my local Whole Foods is to have a seasonal and local display at the front of the store right when you walk in.  And, believe me, if the goal of Whole Foods is to get you to buy more seasonal and local produce it works.  I wish I had photos to show you, but trust me, the displays are gorgeous.  I have tried many a new fruit or veggie from Whole Foods, lured in by their smashing displays.

And, I almost grabbed one of the cute little “display” pumpkins to take home with me when at first I couldn’t find any “cooking” pumpkins.

But, eventually, I discovered these little beauties way in the BACK of the produce section co-mingling with the potatoes, onions and squash.

Whew!

Step one completed.  Time to move on to step two…

How the @**#*(%()#(%*) do I cook one of these things???

Thank goodness for the internet!

A quick Google search revealed 26,000,000 results on my query “How to cook a pumpkin.”

Not having the time to go through all them, I narrowed it down to this method.

And, finally, step three…

What do I make with fresh pumpkin???

{Canned} pumpkin reins supreme at my house in the form of gluten-free pumpkin pancakes a la Bobs Red Mill {follow the recipe for BRM pancakes, then add 1/2 can pumpkin puree and 1 teaspoon cinnamon}.

Voila!

SUPER easy pumpkin pancakes.

But, really not Recipe ReDux worthy…

I needed to come up with something new.

So, I racked my brain for what to make with fresh pumpkin…

Decision #1-I would experiment with a savory recipe.

Decision #2-It would need to combine several flavors {which is how I tend to come up with most of my recipes} such as sweet, salty, tangy, etc. to dazzle the taste buds.

And finally, decision #3-Make pumpkin pesto bruschetta!

Here’s the recipe…

Pumpkin Pesto Bruschetta with Goat Cheese

Pumpkin Pesto Bruschetta with Goat Cheese

Pumpkin meets pesto meets bruschetta in this delicious flavor "mashup", Pumpkin Pesto Bruschetta.

5 from 1 vote

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Prep Time: 10 minutes

Cook Time: 1 hour 1 minute

Total Time: 1 hour 11 minutes

Ingredients

Pesto

• 1/2 cup pine nuts
• 2 cloves of garlic
• 2 cups fresh basil leaves {packed tight}
• 1/2 cup olive oil
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• fresh ground black pepper

Pumpkin Pesto Bruschetta

• 2 loaves Gluten-Free Bread sliced in half on the diagonal {I used Udi's gluten-free bread. Use any bread of choice for non gluten-free version.}
• 1 roasted cooking pumpkin directions below
• 1 sweet onion chopped
• 2 tablespoons olive oil
• Salt and fresh ground black pepper to taste
• Pesto above
• 6 ounces goat cheese

Instructions

• Roast the pumpkin: Preheat oven to 350 degrees F. Wash and dry pumpkin, then slice it in half with a very sharp knife. Remove seeds from pumpkin (set aside to roast later if you like), place in a baking dish and drizzle pumpkin flesh with olive oil, sea salt, and pepper. Then turn pumpkin halves over, flesh side down and roast for 45-60 minutes, or until pumpkin flesh is tender to your touch. Allow it to cool before scooping out the pumpkin.
• While pumpkin is roasting, prepare pesto by combining all ingredients in a food processor and process until smooth and ingredients are well combined.
• Heat olive oil in pan on high heat and add chopped onions. Saute until brown, approximately 5 minutes, the stir roasted pumpkin, plus salt and pepper to taste into onion mixture and set aside.
• Heat oven to 400 degrees. Slice bread on the diagonal, and toast it on a baking sheet in the oven for approximately 4-6 minutes.
• Remove bread from oven then top with pesto, pumpkin mixture, and pesto. Enjoy!

Notes

Nutrition Notes~Gluten-free, and vegetarian. For a Low FODMAP version, omit garlic from pesto recipe, and add a little garlic oil to taste if desired. For pumpkin mixture, omit onions, and substitute with green onion tops or shredded zucchini if desired. Also, this homemade pesto is super easy to make, but feel free to use your favorite store bought pesto instead.

Nutrition

Serving: 1triangle

EA Stewart, RD | Registered Dietitian Nutritionist Add to Recipe CollectionGo to Collections

Tried this recipe?Mention @thespicyrd or tag #thespicyrd ~ I love seeing my recipes that you recreate!

And, in case your wondering, how does this taste…

I had three male tasters at my house {my husband and two neighborhood friends} to test my recipe.

I’m always a little apprehensive about the reaction I will get when testing a new recipe…

In this case, the reaction was three {well, four counting me} thumbs up!

My test tasting guys seriously inhaled it!

And, I got the ultimate compliment from my husband 🙂

This one’s a keeper!

Hope you like it too, and be sure and check out all the other fabulous Recipe ReDux pumpkin recipes!

Cherie Schetselaar – Grain Crazy    Fresh Pumpkin Risotto
Alexandra Caspero- Delicious Knowledge   Pumpkin Enchiladas
Katie Hamm – Healthy & Happy Hour    Pumpkin-Bacon Penne
Alysa Bajenaru – Inspired RD    Sweet & Spicy Pumpkin Fries
Everyday Tastiness    Pumpkin Pie Smoothie
Dr Barb, Nutriton Budgeteer    Pumpkin Chili Chicken Pizza
Elizabeth Jarrard- Don’t (White) Sugar Coat It   Vegan Pumpkin Soup
Kristen Bourque- Swanky Dietitian    baked pumpkin oatmeal
Marie Spano    Cream cheese Pumpkin muffins
Regan @ The Professional Palate    Pumpkin Ravioli in a Walnut-Sage Cider Sauce
Danielle Omar – Food Confidence RD    Pumpkin Goulash
Emma @ The Hearty Heart    (Vegan) Cocoa Pumpkin (Whiskey) Mousse
gretchen – kumquat    baked mini pumpkins
Emma Stirling – The Scoop on Nutrition    Recipe Redux Chermoula Chickpea & Pumpkin Sliders
Janel Funk: Eat Well with Janel    Pumpkin Pie Smoothie
Nicole @ Whole Health RD    Kaddo Bourani – Candied Pumpkin with Yogurt and Meat Sauce
Yuri – Chef Pandita    Pumpkin Apple Soup
Lisa @ Healthful Sense    Pumpkin Cream Pie Filling & Pudding
Jessica Fishman Levinson – Nutritioulicious    Recipe Redux: Pumpkin Pancakes
Jane Schwartz, RD   Pumpkin Coconut Soup
Kat Lynch – Eating The Week    Pumpkin yogurt dip for waffle sticks
Katie Caputo- East Meats West    Pumpkin Stuffing
Serena @ Teaspoon of Spice    Whole Pumpkin Cheddar Gratin
Kristina @ Love and Zest    Pumpkin Mash
Carrie Miller – Nutrition Know How    Baked Stuffed Pumpkin & Pumpkin Orange Muffins
Ann Dunaway Teh – Eat to Nourish, Energize & Flourish    Pumpkin, Squash and Apple Soup
Kara Lydon – Peace, Love, and Food    Pumpkin Yogurt Dip
Stephanie Howard – Give Them Something Better    Fall Harvest Chili
Karman Meyer-Nutrition Adventures    Pumpkin-Potato Breakfast Hash
Ayla Withee- Eat Simply    Salt and Vinegar Pumpkin Seeds
Heather Calcote – Dietitian on the Run    Pumpkin Rosemary & Mushroom Quinoa
Jill Melton-The Relish Dish    Ham and Cheese Stuffed Pumpkin
EA-The Spicy RD    Pumpkin Pesto Bruschetta
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen    Ghoulishly Good Stuffed Sugar Pumpkin
Diane Welland – Eat Well, Eat Clean    Pumpkin Cranberry Scones
Rebecca Noseworthy – It’s a Savoury Life    Fall Pumpkin Chili 

Have you ever roasted a fresh pumpkin before?  What’s your favorite pumpkin recipe?

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EA Stewart

Hi There! I’m EA, an integrative registered dietitian nutritionist in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets: anti-inflammatory, low carb, Mediterranean, paleo, vegan, vegetarian, & more. My nutrition specialties include wellness nutrition, digestive health (celiac disease, IBS, IBD, SIBO), autoimmune disease, & healthy aging. Learn more about my nutrition philosophy and my nutrition coaching services, or get in touch~I’d love to connect with you!

Thanks so much for sharing!