Stewed pumpkin with ricotta

1 serving

15 minutes

Braised pumpkin with ricotta is a delicate and aromatic dish from European cuisine that harmoniously combines the sweetness of pumpkin, the creamy texture of ricotta, and the refined taste of nutmeg. For ages, pumpkin has been a staple in autumn recipes that warm on cool evenings. In this dish, its softness is highlighted by the salty hint of ricotta, while pumpkin seeds add a light crunch. Date syrup adds natural sweetness, creating a sophisticated aftertaste. It’s not only an ideal option for a light dinner but also a wonderful side dish for roasted meat or fish. The dish stands out for its simplicity in preparation but captivates with its depth and richness of flavor, making it a true gastronomic find.

Energy value per serving

• Calories: 366
• Proteins: 10.8g
• Fats: 29.7g
• Carbohydrates: 18.9g

Ingredients

• Pumpkin: 220 g
• Ricotta cheese: 50 g
• Pumpkin seeds: 10 g
• Sunflower oil: 1 tbsp
• Water: 1 tbsp
• Salt: pinch
• Nutmeg: pinch
• Date syrup: to taste

Cooking steps

1. Cut the pumpkin into wedges. Peel the skin off. Cut into small, even cubes.

   Required ingredients:

   • Pumpkin: 220 g

2. Pour sunflower oil into the pan and add the pumpkin. Add water. Stew the pumpkin for 10 minutes with the lid on over medium heat. Then add salt, grated nutmeg to taste, stir, and stew for another 5 minutes without the lid.

   Required ingredients:

   • Sunflower oil: 1 tablespoon
   • Pumpkin: 220 g
   • Water: 1 tablespoon
   • Salt:  pinch
   • Nutmeg:  pinch

3. Place the pumpkin in a bowl. Then crumble the ricotta. Sprinkle with pumpkin seeds. Drizzle with date syrup and serve.

   Required ingredients:

   • Ricotta cheese: 50 g
   • Pumpkin seeds: 10 g
   • Date syrup:  to taste