Go Back

Roasted Pumpkin with Pea Pesto

Course Dinner, Main Course, Salad, Side Dish
Total Time 1 hour
Servings 5

Ingredients

Roasted Pumpkin

  • 2 1/2 pound kabocha pumpkin deseeded and cut into 20 wedges
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper

Whipped Ricotta

  • 1 cup whole milk ricotta
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper

Pea Pesto

  • 1/2 cup peas
  • 1/4 cup pumpkin seeds plus extra for garnish
  • 6 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup arugula
  • 1/8 cup basil chopped

Roasted Pumpkin with Pea Pesto

  • 4 wedges pumpkin
  • 5 slices prosciutto
  • 1/4 cup sunflower sprouts or pea shoots
  • 1/4 cup arugula
  • 1/8 cup whipped ricotta
  • 1-2 tbsp pea pesto
  • 1 drizzle olive oil

Instructions

Roasted Pumpkin

  • Preheat the oven to 350 degrees. Line two sheet pans with parchment. Deseed and slice the pumpkin. Divide between the two sheet pans, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes then rotate. Bake for 25 more minutes or until tender and lightly browned.

Whipped Ricotta

  • Place all of the ingredients in a food processor and blend until smooth. Refrigerate until needed.

Pea Pesto

  • In a 350 degree oven toast the pumpkin seeds for 5-7 minutes. Cool and place in a food processor with the peas, arugula, basil, salt, and pepper. Chop until everything is a fine paste. Mix with olive oil and refrigerate until ready to use.

Roasted Pumpkin with Pea Pesto

  • Place the prosciutto on a lined sheet pan and bake in a 350 degree oven for 15 minutes until crisp. Cool and crumble. Smear the ricotta on a plate. Mix the sunflower sprouts and arugula and place on the plate. Top the greens with 4 pieces of pumpkin. Dollop with pesto and drizzle with olive oil. Sprinkle with prosciutto and pumpkin seeds.