Slice up half a butternut pumpkin into wedges and arrange on a roasting tray.
Toss with olive oil, brown sugar and chilli flakes to taste. Season then place in a moderate oven to roast until soft and caramelised around the edges (around 30 minutes).
Whisk together ricotta, eggs and freshly grated parmesan cheese until smooth. Transfer mixture to a greased baking dish and place in the oven for the pumpkin’s final 20 minutes or until firm around the edges but slightly wobbly in the middle.
Serve the pumpkin on a platter lined with mixed salad leaves then break up some of the baked ricotta, sprinkle over the pumpkin and dress with Paul Newman’s Own Ranch dressing to finish. This is a lovely easy lunch, especially when served with sourdough bread and perhaps even a plate of proscuitto and olives.