I love recipes that taste like autumn, those that combine simple ingredients but can immediately warm up the atmosphere. These Toasts with pumpkin, sausage, gorgonzola, and walnuts are one of those ideas that come almost by chance by opening the fridge and putting together a few seasonal flavors, but which conquer everyone at the first taste. The sweetness of the pumpkin blends with the savory taste of the sausage and the creaminess of the gorgonzola, while the walnuts add crunchiness and a rustic touch. Perfect for a fall appetizer, a quick dinner, or a meal by the fireplace.
Try them just out of the oven, when the gorgonzola softens with the heat and the pumpkin releases all its aroma: they are irresistible. Let me know if you try them.
Anna – lappetitovienmangiando
If you love pumpkin, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 slices whole grain bread
- 0.88 lbs pumpkin with skin without seeds
- 0.44 lbs fresh sausage
- 3.5 oz gorgonzola
- 8 walnuts
- 2 tbsps extra virgin olive oil
- to taste dried oregano
- to taste salt
Tools
- 1 Baking dish
- 1 Parchment paper
- 1 Knife
- 1 Cutting board
- 1 Pan non-stick
Preparation
Wash the pumpkin well because we won’t remove the skin, just the seeds. Dry it, slice it thinly, and place it in a baking dish previously lined with parchment paper. Season with extra virgin olive oil, salt, oregano, and bake in a preheated oven at 392°F. Let it cook for about 20-30 minutes, until it is soft and golden.
Meanwhile, remove the skin from the sausages, place them directly in the non-stick pan, and crumble them well with a fork. Sauté them for a few minutes on high heat without adding more fats. At this point, slice the bread and toast it for a few minutes in the oven or in a pan.
Now that all the ingredients are ready, we can assemble our toasts. Place a first layer of pumpkin on the slices of bread, add the sausage, then the gorgonzola, and finally the walnut kernels.
Serve our Toasts with Pumpkin, Sausage, and Gorgonzola immediately, as an appetizer in small portions or as a main dish hot or cold.
Tips, Variations, and Storage
The toasts are obviously best when freshly made, but they can be stored ready in the refrigerator for 1 day.
We can substitute the sausage with speck, crispy bacon, or guanciale.
For a vegetarian version, we can remove the sausage and add sautéed mushrooms or crispy roasted chickpeas.
We can also freeze them, but let them defrost in the refrigerator and never at room temperature. Then we can put them back in the oven or heat them in the microwave.
FAQ (Questions and Answers)
Can I use another cheese instead of gorgonzola?
Yes, taleggio or brie also go well with pumpkin and sausage
Can I cook the pumpkin with an air fryer?
Absolutely yes, just cook it at 375°F for 15-18 minutes, turning it halfway through cooking
Can I prepare them in advance?
We can toast the bread and cook the pumpkin and sausage in advance, then assemble and heat the toasts at the moment
