Ingredients:

  • 1 cup (125g) butternut squash, peeled and sliced into rounds
  • 1 cup (130g) carrots, sliced into rounds
  • 1 cup (150g) parsnips, sliced into rounds
  • 1 small (100g) red onion, sliced into rings
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) dried thyme
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (125g) part-skim ricotta cheese
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) lemon zest
  • 1 clove (3g) minced garlic
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 2 tbsp (15g) pumpkin seeds

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the sliced butternut squash, carrots, parsnips, and red onion in a bowl with olive oil, dried thyme, sea salt, and cracked black pepper until evenly coated.
  3. Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 12–15 minutes until edges are just turning golden. Remove and let cool slightly.
  4. In a small bowl, whip together the part-skim ricotta, lemon juice, lemon zest, minced garlic, and chopped parsley.
  5. Roll out the thawed puff pastry onto a parchment-lined baking sheet.
  6. Spread the whipped ricotta mixture evenly over the pastry, leaving a small border around the edges.
  7. Arrange the pre-roasted vegetables in a spiral pattern atop the ricotta base.
  8. Brush the exposed edges of the puff pastry with the beaten egg wash.
  9. Bake for 20-25 minutes until the crust is golden brown and shattering.
  10. Garnish with pumpkin seeds before serving.