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Roasted pumpkin with garlic crumbs and ricotta

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This Roasted pumpkin with garlic crumbs and ricotta will take centre stage. Sometimes the side steals the show!

  • Serves4
  • Cook time1 hour 15 minutes
  • Prep time10 minutes
Roasted pumpkin with garlic crumbs and ricotta


  • 4 x 500g butternut pumpkin halves, seeded
  • 2 tbs olive oil
  • 1 garlic clove, thinly sliced
  • 1 tsp thyme leaves
  • 100g Coles Bakery Stone Baked White Sourdough Vienna Loaf, crust removed, torn into small pieces
  • ¼ cup (60g) ricotta
  • 1 tsp chilli flakes
  • 1 tbs olive oil, extra
  • Extra thyme sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a large roasting pan.
  2. Step 2

    Use a sharp knife to cut a 1cm-deep criss-cross pattern into the cut side of each pumpkin half. Place, cut-side up, in the pan and drizzle with the oil. Season. Roast for 1 hour or until pumpkin softens.
  3. Step 3

    Meanwhile, combine the garlic, thyme and sourdough in a small bowl. Sprinkle the bread mixture evenly each pumpkin half. Top with dollops of ricotta and sprinkle with chilli. Drizzle with the extra oil. Bake for 15 mins or until crumb mixture is golden. Serve sprinkled with extra thyme.