Roast Butternut Pumpkin with Ricotta and Olives
This butternut pumpkin is well seasoned and dusted with paprika before being caramelized in olive oil and roasted in a hot oven. The pumpkin seeds and flesh from the cavity are scooped out creating a vessel for the addition of fresh ricotta, feta, olives, parsley and a touch of lemon, ready for roasting.
|PER 100G (RAW)||PER TWO HALVES|
Place on a baking-paper lined tray, and roast in 180C oven for 35 minutes (from defrosted) or 60 minutes (from frozen). Rest for 5 minutes before serving with chopped parsley and a cheek of lemon.
DEFROST INFORMATION: May be defrosted overnight in the fridge or cooked straight from frozen. Once defrosted keep refrigerated and cook and consume within 48 hours.