Pumpkin puree oven dish

(For 4 people)

• 300g Spinach
• 200g Ricotta
• 200g of grated cheese
• 1 Pumpkin
• 1 Tomato
• ½ Leek
• 2 cloves of garlic
• 1 Tablespoon of sage
• 1 Cup of Rock Chives®
• 2 teaspoons of thyme
• 1 teaspoon of chili powder

Preheat the oven to 200 degrees. Peel the pumpkin, remove the core and cut into cubes of +/- 2cm. Put the pumpkin squash in an oven dish with olive oil, salt, pepper and half of the sage. Roast for about 30 minutes in the oven and scoop the pumpkin regularly.

Meanwhile, wash and cut the leek. Peel the garlic and cut into small pieces. Fry the leek and garlic for about 6 minutes, then add some thyme and sage. Allow the spinach to shrink in the same pan and fry briefly.

Remove the pumpkin from the oven and mash it together with half of the ricotta to a puree. Add the leeks and spinach from the pan and the chilli powder and mix them together. Divide everything neatly in the baking dish and then sprinkle with the cheese and the rest of the ricotta. Sprinkle the top with the slices of tomato and a little bit of thyme, sage and chilli pepper.

Put it back into the oven at 200 degrees. Remove the dish from the oven after 20 minutes, allow it to cool down and garnish generously with the Rock Chives®.

Enjoy your meal!

Source: Grown