
Roasted Pumpkin with Creamy Philadelphia & Forest Mushrooms
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.
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
Preheat oven to 375°F (190°C). Prepare the pumpkin by removing seeds and fibers, then cube.
Estimated time: 5 minutes
In a bowl, toss the pumpkin cubes with olive oil, salt, pepper, rosemary, and minced garlic.
Estimated time: 5 minutes
Arrange the pumpkin cubes in a baking dish lined with parchment paper.
Estimated time: 3 minutes
Roast for 20-25 minutes, or until tender.
Estimated time: 20 minutes
While the pumpkin roasts, sauté the sliced speck in a pan until crispy.
Estimated time: 5 minutes
Add the quartered mushrooms to the pan and sauté until softened.
Estimated time: 8 minutes
In a serving dish, spread a layer of softened Philadelphia cream cheese.
Estimated time: 3 minutes
Arrange the roasted pumpkin, sautéed mushrooms, and crumbled speck on top of the cheese.
Estimated time: 5 minutes
Serve immediately and enjoy!
Estimated time: 2 minutes
Garnish with extra rosemary sprigs, if desired.
Estimated time: 2 minutes