Marisa’s Pumpkin Crostone


Preparation info

  • Difficulty


  • Makes


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is lovely and really easy as a starter. And such a simple way to slide an extra vegetable into a meal.


  • 1 kg (2 lb 4 oz) pumpkin (winter squash)
  • 3 tablespoons olive oil, plus extra, for drizzling
  • 100 g ( oz) white onion, chopped
  • 10-12 sage leaves
  • 250 ml (9 fl oz/1 cup) water
  • 6 slices country-style bread
  • 1 whole garlic clove, peeled
  • 3 tablespoons butter
  • 6 tablespoons grated parmesan


Peel the pumpkin, remove the seeds and cut it into large chunks. Heat the olive oil in a large saucepan and sauté the onion until pale golden and soft. Add a couple of the sage leaves and cook for a minute to flavour, then add the pumpkin, water and some salt and pepper. Put the lid on and simmer for 30-40 minutes, until the pumpkin has collapsed. Check now and then that nothing is sticking or it doesn’t need a few more drops of water. Taste for salt.

Grill the bread. Lightly rub one side of each piece with garlic and drizzle a little olive oil over. Top with a good neap of warm pumpkin. Put the remaining sage leaves and the butter in a small saucepan and heat until the sage is crisp and the butter is golden. If the butter is getting too dark before the sage is crisp, add a little more to the pan. Drizzle the butter over the pumpkin, scatter the parmesan and crisp sage leaves on top and give a good grind of black pepper. Serve hot.