Easy vegetarian roasted pumpkin with ricotta and pesto recipe
Pumpkin is one of the most widely consumed vegetables, it's versatile and delicious. This roasted pumpkin with ricotta and pesto recipe is simple, easy, vegetarian and healthy.
- 6 slices pumpkin
- Ricotta cheese
- Pesto sauce
- fig jam
- Raw pumpkin seeds
- Coconut flakes
- balsamic vinegar
- fresh basil leaves
- Sweet curry
- extra virgin olive oil
- black pepper
Remove the skin from each slice of pumpkin and place them on a baking tray.
Season both sides with salt and pepper.
Place a teaspoon of sweet curry in a bowl. Add a drizzle of extra virgin olive oil and mix.
Paint all the pumpkin slices with this mixture on both sides.
Bake at 180 °C for 25 minutes.
Put fig jam in the bottom of the dish.
Place a couple of slices of pumpkin on top.
Add a little ricotta, some raw pumpkin seeds, a little pesto Genovese, some dried coconut flakes, a few drops of good balsamic vinegar and a few small leaves of fresh basil.
Serve with the warm pumpkin.