Warm Pumpkin and Ricotta Salad

Featuring Newman’s Own® Creamy Caesar Dressing


1/2 butternut pumpkin
Olive oil
1 tablespoon brown sugar
Chilli flakes

1kd fresh ricotta
5 eggs
1 cup parmesan cheese


Slice up half a butternut pumpkin into wedges (keep the rest for soup!) 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). Meanwhile, 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® Creamy Caesar Dressing dressing to finish. Serves 6.

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