Pumpkin Pita Recipe

Time50m

Serves4

roasted pumpkin, burnt ends, sage, ricotta, crispy garlic

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Ingredients

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1
Roasting the Pumpkin
Preheat the oven to 400°F (200°C). Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2
Preparing the Burnt Ends
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork belly pieces and cook until crispy and browned on all sides, about 10-15 minutes. Remove from heat and set aside.
3
Making Crispy Garlic
In the same skillet, add minced garlic and sauté for about 2-3 minutes until golden and crispy. Remove and drain on paper towels.
4
Assembling the Pitas
Warm the pita bread in a dry skillet or microwave. Spread a generous layer of ricotta cheese on each pita. Top with roasted pumpkin, crispy burnt ends, and chopped sage. Sprinkle with crispy garlic.
5
Serving
Serve immediately while warm. Enjoy your Pumpkin Pita!