SafePlates

Ingredients

• 2 lbs (900g) pumpkin, peeled and cut into cubes
• 1 cup (8 oz) (250g) ricotta cheese
• 2 tbsp (1 fl oz) (30ml) olive oil
• 1/4 cup (1 oz) (25g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp (1g) ground nutmeg
• Salt and pepper to taste
• 2 tbsp (0.3 oz) (8g) fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the pumpkin cubes on the sheet.
3. Drizzle the pumpkin with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
4. Roast the pumpkin in the oven for 25-30 minutes, or until tender and lightly golden, stirring halfway through.
5. While the pumpkin is roasting, in a bowl, mix the ricotta cheese with the minced garlic, ground nutmeg, and half of the chopped parsley. Season with a little salt and pepper.
6. Once the pumpkin is cooked, transfer it to a baking dish and spread the ricotta mixture evenly over the pumpkin.
7. Sprinkle the grated Parmesan cheese on top of the ricotta layer.
8. Return the baking dish to the oven and bake for another 10-12 minutes, until the cheese is slightly golden and bubbly.
9. Remove from the oven, garnish with the remaining parsley, and serve warm.

Tip

For extra flavor and texture, add a sprinkle of toasted pumpkin seeds or a drizzle of honey before serving.