Roasted Pumpkin with Creamy Philadelphia & Forest Mushrooms

Roasted Pumpkin with Creamy Philadelphia & Forest Mushrooms

45 mins
easy
4 servings

A delicious and satisfying autumnal dish featuring roasted pumpkin, creamy Philadelphia, and earthy forest mushrooms. Easy to prepare and perfect for a cozy weeknight dinner.

AutumnEasyPumpkinVegetarian

Equipment Needed

  • Baking dish
  • Cutting board
  • Knife
  • Mixing Bowls
  • Pan

Ingredients

  • 500.00 gCrown Prince Pumpkin(Pre-cleaned, cubed)
  • 4.00 mediumForest Mushrooms(Cleaned and quartered)
  • 100.00 gSmoked Speck(Sliced)
  • 150.00 gPhiladelphia Cream Cheese(Softened)
  • 1.00 cloveGarlic(Minced)
  • 2.00 tbspOlive Oil(Extra virgin)
  • 2.00 sprigsRosemary(Fresh)
  • 1.00 tspSalt(To taste)
  • 0.50 tspBlack Pepper(Freshly ground)

Instructions

1

Preheat oven to 375°F (190°C). Prepare the pumpkin by removing seeds and fibers, then cube.

Estimated time: 5 minutes

2

In a bowl, toss the pumpkin cubes with olive oil, salt, pepper, rosemary, and minced garlic.

Estimated time: 5 minutes

3

Arrange the pumpkin cubes in a baking dish lined with parchment paper.

Estimated time: 3 minutes

4

Roast for 20-25 minutes, or until tender.

Estimated time: 20 minutes

5

While the pumpkin roasts, sauté the sliced speck in a pan until crispy.

Estimated time: 5 minutes

6

Add the quartered mushrooms to the pan and sauté until softened.

Estimated time: 8 minutes

7

In a serving dish, spread a layer of softened Philadelphia cream cheese.

Estimated time: 3 minutes

8

Arrange the roasted pumpkin, sautéed mushrooms, and crumbled speck on top of the cheese.

Estimated time: 5 minutes

9

Serve immediately and enjoy!

Estimated time: 2 minutes

10

Garnish with extra rosemary sprigs, if desired.

Estimated time: 2 minutes