Squash toast with vegan pumpkin spread, lemon and olive oil

Ingredients for 6 servings:

• 1 pumpkin(s), e.g. B. Hokkaido
• some olive oil
• some lemon juice
• some salt and pepper
• 6 slices of bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, vegan

Cut the pumpkin into bite-sized pieces (you don’t need to peel the Hokkaido pumpkin, as the skin will be very soft), mix with olive oil, lemon juice, salt, and pepper, and braise in the oven for about 30 minutes. Brush the bread slices with a little olive oil and toast them in the oven for about 10 minutes. It’s best to use a hot oven and add the bread to the pumpkin. Alternatively, you can toast the slices in a pan. Mash the soft pumpkin pieces as much as you like. I left them a little coarser, but you can also puree them until creamy. Season to taste. Spread the toasted bread with the pumpkin puree. Tip: If you don’t have to make it vegan, you can spread cream cheese beforehand and scatter crumbled feta and tomato slices on the bread, if you like.