Pumpkin steak with homemade pesto and ricotta

Peel the pumpkin from the skin and seeds, separate 800 grams of pulp, and cut into even 'steaks' 1.5–2 cm thick.

Line a baking tray with parchment paper. Season the steaks with salt, pepper, and thyme, arrange them in a single layer on the tray, and bake in a preheated oven at 200 degrees for 25-30 minutes. They should become tender and caramelize but not fall apart.

Prepare the sauce. Cut the remaining pumpkin into small pieces. Dice the onion, peel and core the pears, and slice them.

Heat some vegetable oil in a pan, add onion and lime leaves, and sauté lightly. Then add pumpkin and pear. Fry until the pear and pumpkin are golden brown.

Add broth and bring to a boil. Add coconut milk and let it reduce a bit. Transfer everything to a blender, remove lime leaves and blend until smooth, then strain through a sieve for a completely smooth mixture. Add salt and pepper to taste.

Prepare pesto. Blend arugula, spinach, pumpkin seeds (leave some for garnish), parmesan, grape seed oil, salt, lemon juice, and maple syrup.

On the serving plate, spread some sauce, place the steaks on top, and add pesto and ricotta beside them. Sprinkle with seeds and serve.