Pumpkin and White Bean Crostini with Thyme and Garlic

Preheat the oven to 200°C. Toss the diced pumpkin with 2 tbsp olive oil, 0.5 tsp salt, and a few thyme sprigs. Spread on a baking sheet in a single layer.

Roast for 25-30 minutes, turning once, until the pumpkin is tender and caramelized at the edges. Remove from oven and set aside to cool slightly.

Reduce oven to 180°C. Place the bread slices on a baking sheet. Brush generously with 2 tbsp olive oil and rub with the halved garlic cloves.

Bake for 8-10 minutes, flipping halfway, until the crostini are golden and crisp. Set aside.

In a large bowl, combine the roasted pumpkin, white beans, minced garlic, remaining thyme sprigs, 2 tbsp olive oil, and lemon juice. Mash together with a fork, leaving some texture for authenticity.

Season with 0.5 tsp salt and freshly cracked black pepper. Stir well and taste — adjust lemon or salt if needed. If the mixture seems dry, add another drizzle of olive oil.

Spoon a generous portion of the warm pumpkin and white bean spread onto each crostini.

Finish with a scattering of fresh thyme leaves, a drizzle of good olive oil, and serve with lemon quarters on the side for squeezing over.