Go Back
–+ servings
Roasted Pumpkin & Ricotta Sage Bake

Irresistible Roasted Pumpkin & Ricotta Sage Bake You’ll Love

A comforting Roasted Pumpkin & Ricotta Sage Bake that combines simple ingredients into a show-stopping dish, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Pumpkin
  • 4 cups Pumpkin chunks choose firm, sweet pumpkin
  • 2 tablespoons Olive oil to drizzle on pumpkin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Ricotta Mixture
  • 1 cup Fresh ricotta cheese
  • 2 large Eggs
  • 1/2 cup Grated Parmesan
  • 1/4 cup Fresh sage leaves finely chopped
Optional Additions
  • 1 clove Garlic minced
  • 1/4 teaspoon Nutmeg optional

Equipment

  • Oven
  • baking dish
  • mixing bowl

Method
 

How to Make Roasted Pumpkin & Ricotta Sage Bake
  1. Preheat your oven to 400°F.
  2. Toss pumpkin chunks in olive oil, salt, and pepper, spread in a single layer, and roast 25–30 minutes.
  3. Whisk fresh ricotta, eggs, grated Parmesan, chopped sage, salt, and pepper until silky smooth.
  4. In a baking dish, layer roasted pumpkin, pour ricotta mixture on top, and gently spread to cover.
  5. Slide dish into preheated oven and bake 20–25 minutes until top is set.
  6. Let the bake cool 5 minutes, then sprinkle with extra sage leaves or Parmesan before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Allow at least 5 minutes to set for better slicing.

Tried this recipe?

Let us know how it was!