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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.

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Easy pumpkin recipes that are perfectly delicious

The recipe can be found in this article

Easy pumpkin recipes that are perfectly delicious

Ingredients

number of servings
2
  • 6 slices pumpkin Added to
  • Ricotta cheese Added to
  • Pesto sauce Added to
  • fig jam Added to
  • Raw pumpkin seeds Added to
  • Coconut flakes Added to
  • balsamic vinegar Added to
  • fresh basil leaves Added to
  • Sweet curry Added to
  • extra virgin olive oil Added to
  • ground black pepper Added to
  • salt Added to
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Directions

35 min.
1. Step

Remove the skin from each slice of pumpkin and place them on a baking tray.

2. Step

Season both sides with salt and pepper.

3. Step

Place a teaspoon of sweet curry in a bowl. Add a drizzle of extra virgin olive oil and mix.

4. Step

Paint all the pumpkin slices with this mixture on both sides.

5. Step

Bake at 180 °C for 25 minutes.

6. Step

Put fig jam in the bottom of the dish.

7. Step

Place a couple of slices of pumpkin on top.

8. Step

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.

9. Step

Serve with the warm pumpkin.

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