Preheat oven to 180°C. Toss the pumpkin pieces in olive oil then arrange in a lined roasting pan and bake for 1 hour, until very tender. Transfer to a food processor and purée until very smooth. Place in a fine sieve over a bowl and set aside for 1 hour to drain.
Mix with the ricotta, nutmeg and lemon jui9ce, then season with salt and pepper. Warm gently to serve.
When you’re in the market for a festive Christmas side dish that can take the place of mashed potatoes, this Italian-inspired recipe is a knockout. Plus, its sweet flavour and delicate texture can go perfectly with turkey, or a humble roast chook.
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