Crostini with Pumpkin and Pears

Leftover pumpkin needed a purpose. An other curry was not on my agenda. 

Who new that a bland pumpkin could be changed into a very tasty spread to put on roasted bread. I had Hokkaido pumpkin to work with. This kind does not need peeling. It is the kind mostly used here in Germany. It may take a bit longer to get soft when the skin stays on. But that is worth the wait.

The recipe is from the same garden magazine issue then the pear tart recipe.

One pear was in the fruit basket. It was now on the riper side and perfect to put on bread

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Recipe for 6 slices of bread :

400 g bite size pieces of Hokkaido pumpkin

3 spring onion, 200 ml water, juice of 1 /2 lemon

4 tbsp Greek yogurt

3 + 1 tbsp butter, salt and pepper

1 pear,  peeled and cored

Chop pumpkin and onion and saute them in butter. Season. After 8 min add water with lemon juice and cook until the pumpkin is soft. Use a potato masher and make it softer.

Add the yogurt and season to taste.

Butter the bread and stick it under a grill or in a pan to brown. Spread the pumpkin on top.

Slice the pear and saute it in some butter. Season with salt and pepper too. Place on top of the pumpkin. Use some herb to garnish.