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Baked pumpkin platter


Pumpkin ½ butternut pumpkin 1 1/2 tsp brown sugar chilli flakes Newman’s Own Ranch Dressing Baked ricotta 1kg fresh ricotta 5 eggs 1 cup grated parmesan cheese


Slice up half a butternut pumpkin into wedges and arrange on a roasting tray. Toss with olive oil, brown sugar and chilli flakes to taste. Season then place in a moderate oven to roast until soft and caramelised around the edges (around 30 minutes). Whisk together ricotta, eggs and freshly grated parmesan cheese until smooth. Transfer mixture to a greased baking dish and place in the oven for the pumpkin's final 20 minutes or until firm around the edges but slightly wobbly in the middle. Serve the pumpkin on a platter lined with mixed salad leaves then break up some of the baked ricotta, sprinkle over the pumpkin and dress with Newman's Own Ranch dressing to finish. This is a lovely easy lunch, especially when served with good sourdough bread and perhaps even a plate of proscuitto and olives too. Serves 6.
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