Make pumpkin spread

1. Preheat oven to 350°F / 180°C.
2. Roughly chop pumpkin into smaller pieces and transfer to a baking dish. Drizzle with a little bit of olive oil and a generous sprinkle of salt and pepper. Toss until evenly coated.
3. Bake for 30 minutes or until pumpkin is tender (it’s done when a fork can easily poke through).
4. Remove pumpkin from the oven and let cool slightly. Then, transfer to a food processor along with garlic powder, peanut butter, and nutmeg. Process until smooth. Taste and season with more salt if needed and set aside.

Cook mushrooms

1. While the pumpkin is roasting, you can prepare the mushrooms. Slice mushrooms and mince garlic.
2. Heat up olive oil over medium-high heat in a nonstick skillet.
3. Add minced garlic and mushrooms and sauté until golden brown.
4. Season to taste with salt and pepper. Remove from heat.

Assemble

1. Toast your bread.
2. Spread 1-2 tbsp of pumpkin spread on each slice of sourdough bread, then top with sautéed mushrooms. Serve immediately. Enjoy!