Prep Pumpkin: Quarter the pumpkin with a sharp knife then gut out the seeds with a spoon. Peel the skins, then slice each quarter into wedges. Depending on size you should get 4 wedges per quarter.
Roast: On a large baking tray combine pumpkin with olive oil, honey, garlic powder, cayenne pepper and salt & pepper. Roast in the oven at 200C/390F for 25-30mins, or until very lightly charred and soft through the centre. Timings with depend on size and thickness of pumpkin wedges so just be vigilant.
Sandwich: Spread 1 heaped tbsp hummus over one slice of bread. Top with 1/2 tbsp pine nuts and a few pinches of crumbled feta. Top with rocket/arugula then add onion slices. Lay over pumpkin wedges (approx 4 per sandwich) then finish with a second slice of bread. Enjoy!
Quick Demo
Notes
a) Pumpkin - You can use pre-sliced pumpkin if you want, it works out to be approx 1lb/500g once the pumpkin is peeled/gutted. You can simply roast the pumpkin in olive oil and s&p, but I do recommend the extra goodies for some bonus flavour!b) Rocket/Arugula - If you want to spruce up this sandwich further consider tossing the rocket/arugula in a squeeze of lemon juice and a drizzle of extra virgin olive oil. This will not only add flavour, but will also add a bit of moisture.c) Toasted Pine Nuts - Just add them to a dry pan over low heat and gently fry until they become very lightly charred and fragrant. Careful, they burn very quickly!d) Calories - per sandwich:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.