250g butternut pumpkin (butternut squash), peeled and diced
500g fresh ricotta cheese
3 eggs, lightly beaten
3 tbsp fresh sage leaves
Preheat the oven to 200C. On a paper-lined baking tray dry bake the pumpkin for 15 minutes or until just tender. Line a 23cm quiche dish with baking paperand place three-fourths of the roasted pumpkin in it. In a bowl, whisk together the ricotta and eggs. Pour the mixture over the pumpkin, sprinkle with the sage, and season with sea salt and pepper to taste. Dollop the remaining pumpkin around the top of the flan. Bake until firm and golden, 35 to 40 minutes. Let cool before removing.-Serves 6
