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VIDEORECIPE Easy vegetarian roasted pumpkin with ricotta and pesto recipe

Name: Easy vegetarian roasted pumpkin with ricotta and pesto recipe
Prep time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 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; ground black pepper; salt

Romi

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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The recipe can be found in this article

Easy pumpkin recipes that are perfectly delicious

Ingredients

number of servings

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.

28 July 2022

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