Pumpkin and Philadelphia Bruschetta
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  • Prep time 10 '
  • Total time 40 '


  • 1000 g pumpkin or butternut squash, peeled & de-seeded
  • 1 tbsp olive oil
  • 2 sprigs rosemary
  • black pepper to taste
  • 1- –2 cloves garlic, finely sliced
  • 1 ciabatta loaf or small white loaf, thickly sliced
  • 180 g Philadelphia Light


  • Cut the pumpkin into chunks and toss in the oil with the rosemary and black pepper.
  • Place in a lined oven tray and bake at 200 C, 400 F, Gas Mark 6 for 15 - 20 minutes, until turning golden and tender. Add garlic and cook for a further 8 - 10 minutes.
  • Lightly toast the bread slices and spread with the Philadelphia. Top with pumpkin mixture and serve immediately.


  • To increase the fibre content why not use granary bread.

Nutritional Information

Typical values Per Recipe
Energy 5590.0 kj
Energy 1335.0 kcal
Fat 45.6 g
Carb 186.6 g
Protein 52.8 g
Saturated fat 18.0 g
Salt 6.0 g
Dietary fibre 18.0 g
Sugars 33.6 g
Calcium 0.7 g
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