Pumpkin & Sage Flan

Ingredients

• 250g butternut pumpkin, peeled and diced
• 500g fresh ricotta
• 3 eggs, lightly beaten
• 3 tbs fresh sage leaves

Directions

1. Preheat the oven to 200C
2. On a tray lined with baking paper dry bake the pumpkin for 15 minutes or until just tender
3. Line a 23cm quiche dish with baking paper and place 3/4 of the roasted pumpkin in it
4. In a bowl, whisk together the ricotta and eggs. Pout the mixture over the pumpkin, sprinkle with the sage and season with salt and pepper. Then dollop the remaining pumpkin around the top of the flan
5. Bake until firm and golden, 35-40 minutes. Allow to cool before serving