You can add anything to the pumpkin and ricotta to make a meal. At the end of the week when your sourdough is a little stale, rip up and toast in the oven to add some crunch to the top of your meal.

Guide

This is an approximate amount for one person. This meal has a little fennel and spinach salad on the side.

Ingredients

For one

1 wedge of kent pumpkin
Ricotta approx 1/2 a cup
Zest of one lemon
Juice of half a lemon
Tomato relish
Small side salad (eg. Fennel shaved with a peeler and spinach with or without a dressing)
1/2 piece of sourdough ripped into small pieces
Olive oil
Salt and pepper

Preparation

Turn oven to 180 deg.
Cut a wedge of pumpkin, de-seed but do not peel.
Place pumpkin on a baking tray and sprinkle with salt and olive oil, bake for 10 minutes. After 10 minutes remove from the oven, rip 1/2 a piece of sourdough and place on tray beside the pumpkin. Put in the oven for another 5 minutes until the pumpkin is tender. You should be able to put a sharp knife through it easily.
While pumpkin is cooking place ricotta in a bowl with the zest, juice, 1 tablespoon of olive oil, salt and pepper, mix.
Place cooked pumpkin wedge and ricotta on a plate, top with tomato relish, and a small side salad.
Enjoy.

Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Feature image: @notjustanita

Roast Pumpkin with Lemon Ricotta ~ Meal