1/2 butternut pumpkin
1 tablespoon brown sugar
1kd fresh ricotta
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.
to Newman’s Own® Dressing Recipes