Ingredients:
4 wedge slices Kent pumpkin.
¼ cup Blu Estate Reserve Quality EVOOSalt & Pepper, to taste
The whipped ricotta:
125g Ricotta
½ -1tbsp Lemon juice
Zest of half a lemon
Pinch of salt
To Garnish:
Parsley, chopped
Pepita Seeds
Method:
1.Place pumpkin into a bowl, coat with Blu Estate’s Reserve Quality EVOO and season with salt & pepper. Mix to coat all over.
2.Lay the seasoned pumpkin onto a lined baking dish.Place into a preheated 180oC oven and bake until tender and golden. Baking time will vary depending on the thickness and size of pumpkin wedges.
3.In the meantime, make whipped ricotta. Add ricotta, lemon juice, zest and salt to a small processor. Blitz until all ingredients are well combined. Refrigerate until ready to use.
4.Once the pumpkin is ready, allow to sit for 5 minutes. Then dollop and spread the whipped ricotta on top. Garnish with chopped parsley and Pepita seeds.
5.Serve and Enjoy.
This recipe has bee created and prepared by our partnered Chef; Christiana Panarello
