This is a lovely easy lunch, especially when served with good sourdough bread and perhaps even a plate of prosciutto and olives too

Ingredients

1	Pumpkin
½	Butternut pumpkin
1 ½ tsp	Brown sugar
1 dash	Chilli flakes
2 Tbsp	Paul Newman's Own Ranch Dressing
1 kg	Fresh Ricotta cheese
5 whole	Eggs
1 cup	Grated parmesan cheese

Directions

1. Slice up half a butternut pumpkin into wedges and arrange on a roasting tray.
2. Toss with olive oil, brwn sugar and chilli flakes to taste. Season then place in a moderate oven to roast until soft and caramelised around the edges (around 30 minutes).
3. Whisk together ricotta, eggs and freshly grated parmesan cheese until smooth. Transfer mixture to a greased baking dish and place in the oven for the pumpkin's final 20 minutes or until firm around the edges but slightly wobbly in the middle.
4. Serve the pumpkin on a platter lined with mixed salad leaves then break up some of the baked ricotta, sprinkle over the pumpkin and dress with Paul Newman's Own Ranch dressing to finish. This is a lovely easy lunch, especially when served with good sourdough bread and perhaps even a plate of proscuitto and olives too.