Cream Cheese Toast with Butternut Squash Pumpkins
Elevate your cream cheese toast by adding these adorable butternut squash pumpkins on top. The butternut squash adds a delightful sweetness, which is perfectly paired with the tangy, herby cream cheese. This would be a show-stopping brunch recipe or perfect for when you want to jazz up a classic.
Equipment
- 1 Piping Bag and Round Tip
Ingredients
Butternut Squash Pumpkins
- ½ butternut squash
- 1 tsp extra virgin olive oil
- 1 - 2 tsp paprika
- salt and pepper to taste
- 6 sage leaves, removed from stem
Whipped Cream Cheese
- 1 cup plain cream cheese, 227g
- ¼ cup chive cream cheese
Instructions
- Preheat oven to 350℉ and line a baking sheet.
- Cut butternut squash in half and remove the flesh and seeds. Slice the butternut squash making little half circles to make your pumpkin shape.
- Arrange the butternut squash pieces into a pumpkin shape on the baking sheet. Lightly brush with olive oil and sprinkle paprika, salt and pepper on top. Bake for 20 minutes or until golden. Add your 6 sage leaves at the last few minutes to lightly crisp.
- In a large mixing bowl, add 1 cup of plain cream cheese and ¼ cup of chive cream cheese. Using a handheld mixer, beat until it forms a smooth whipped texture.
- Transfer cream cheese to a piping bag or spread on toast.
- Use a spatula to guide the pumpkin squashes onto your toast and add a sage leaf for the stem.
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