Toast with pumpkin cream, sage and ricotta

Ingredients

For 1 serving

• Whole wheat bread2
• Pumpkin120 g
• Part-skim ricotta50 g
• Fresh sage1 g
• Extra virgin olive oil1 teaspoon
• Pumpkin seeds5 g
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Bring water to the boil in a pan fitted with a steamer basket; meanwhile peel the pumpkin, remove the seeds and strings and cut it into cubes of about 2 cm.
2. Steam the pumpkin, covered, for 12 minutes, until it mashes easily with a fork.
3. Meanwhile toast the pumpkin seeds in a small dry pan for 2 minutes, until they start to pop, and finely chop the sage leaves.
4. Mash the pumpkin with the oil, a pinch of salt and the sage until smooth; toast the wholemeal bread until crisp.
5. Spread the pumpkin purée on the toast and top with spoonfuls of light ricotta and the pumpkin seeds.