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Roasted pumpkin with garlic crumbs and ricotta
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Indulge in a delicious roasted pumpkin dish with garlic crumbs, creamy ricotta, and a hint of spicy chilli.
Ingredients:
  • 4 x 500g butternut pumpkin halves, seeded
  • 1 garlic clove, thinly sliced
  • 1 tsp thyme leaves
  • 100g Stone Baked White Sourdough Vienna Loaf, crust removed, torn into small pieces
  • 60g ricotta
  • 1 tsp chilli flakes
  • 18.20 gm olive oil, extra
  • Extra thyme sprigs, to serve
Instructions:
  • Preheat your oven to 180C and generously grease a large roasting pan.
  • Score the cut side of each pumpkin half with a sharp knife to create a 1cm-deep criss-cross pattern. Arrange the halves in a baking pan, cut-side up, and generously drizzle with oil. Season with salt and pepper. Roast in the oven for about 1 hour or until the pumpkin is tender.
  • In a small bowl, mix together garlic, thyme, and sourdough. Spread the bread mixture evenly on each pumpkin half. Add dollops of ricotta and sprinkle with chili. Drizzle with extra oil. Bake for 15 minutes until the crumb mixture is golden. Serve sprinkled with extra thyme.

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