Roasted Pumpkin with Whipped Ricotta and Brown Butter Lemon Sauce elevates simple, seasonal ingredients into a beautifully plated masterpiece. Combining roasted pumpkin’s rich, earthy sweetness with the creamy tang of whipped ricotta cheese and the nutty brightness of brown butter lemon sauce creates a symphony of textures and flavors. Finished with peppery arugula and the satisfying crunch of toasted pumpkin seeds, it’s as visually stunning as it is delicious.
The pumpkin is the centerpiece of this easy fall recipe. It serves as a classic ingredient celebrated for its natural sweetness and adaptability. When roasted, the pumpkin becomes tender and caramelized, featuring crispy edges and a soft, buttery center. Coated in extra virgin olive oil, salt, and freshly ground black pepper before roasting, the pumpkin takes on a rich, golden-brown color and a savory, subtly sweet taste, establishing an ideal base for the dish dish.
The whipped ricotta adds an indulgent creaminess that balances the roasted pumpkin. The mixture becomes luxuriously smooth, light, and slightly tangy by blending ricotta cheese with heavy whipping cream, lemon zest, and honey. This layer provides a creamy, slightly sweet base that complements the pumpkin’s natural sweetness while cutting through the richness of the dish.
The standout feature of this dish is the brown butter lemon sauce. With its nutty scent and golden color, brown butter contributes a depth of flavor and sophistication. When combined with fresh lemon juice, the sauce achieves a delightful balance of richness and acidity, providing a lively citrus touch that unifies all the elements. Generously drizzled over roasted pumpkin and whipped ricotta, the sauce permeates each bite, resulting in a harmonious and tempting taste experience profile.
Peppery arugula and toasted pumpkin seeds are added as garnishes to round out the dish. The fresh arugula provides a contrasting brightness and a subtle bitterness that balances the sweetness of the pumpkin and the creaminess of the ricotta. The toasted pumpkin seeds add texture and a nutty flavor that complements the brown butter sauce while providing a delightful crunch.
This dish is as versatile as it is flavorful. Serve it as an appetizer, side dish, or light vegetarian main course. It’s perfect for special occasions, holidays, or a cozy dinner at home when you want something comforting and refined. Its balance of flavors and textures makes it an excellent choice for pairing with various wines, from crisp whites like Sauvignon Blanc to richer options like a Pinot Noir.
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This dish stands out because it takes humble ingredients—pumpkin, ricotta, butter, and lemon—and transforms them into something extraordinary. It showcases the beauty of seasonal cooking, where the flavors of each component are allowed to shine. Whether you’re cooking for family, friends, or yourself, Roasted Pumpkin with Whipped Ricotta and Brown Butter Lemon Sauce is guaranteed to impress with its simplicity, elegance, and flavor.
This dish makes a perfect addition to your repertoire of seasonal recipes. Each bite is a testament to the power of well-chosen ingredients and the joy of sharing food that’s as delicious as it is memorable.
Roasted Pumpkin with Whipped Ricotta and Brown Butter Lemon Sauce
4
servings15
minutes30
minutes45
minutesRoasted Pumpkin with Whipped Ricotta and Brown Butter Lemon Sauce combines caramelized pumpkin, creamy whipped ricotta, and a nutty, citrusy brown butter sauce. Topped with arugula and toasted pumpkin seeds, this elegant dish is perfect as an appetizer, side, or light main course.
Ingredients
- For the Roasted Pumpkin
1 medium pie pumpkin, peeled and sliced into wedges
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
- For the Whipped Ricotta
1 cup ricotta cheese
1 tablespoon heavy whipping cream
1 tablespoon honey
1 tespoon lemon zest
to taste, salt
- For the Brown Butter Lemon Sauce
4 tablespoons unsalted butter
1 tablespoon lemon juice, freshly squeezed
to taste, salt
- For Serving
1 cup fresh arugula
2 tablespoons toasted pumpkin seeds
Directions
- Toast the Pumpkin:
Preheat the oven to 425°F (218°C). Toss the pumpkin slices with extra virgin olive oil, salt, and ground black pepper. Arrange in a single layer on a baking sheet. Roast for 18-20 minutes, flipping halfway through, until tender and caramelized on the edges. - Prepare the Whipped Ricotta:
Combine the ricotta cheese, heavy whipping cream, lemon zest, honey, and a pinch of salt with a hand or stand mixer. Blend until smooth and creamy. Taste and adjust seasoning as necessary. Refrigerate until ready to use. - Make the Brown Butter Lemon Sauce:
Melt the butter over medium heat In a small saucepan. Allow it to foam and turn golden brown while stirring occasionally to prevent burning. Remove from heat and stir in the lemon juice and a pinch of salt. Set aside. - Assemble and Serve:
Spread the whipped ricotta onto the base of a serving plate or bowl. Arrange the roasted pumpkin pieces on top of the ricotta. Top with fresh arugula and sprinkle with toasted pumpkin seeds. Drizzle the brown butter lemon sauce over everything.