Miso Pumpkin Ricotta Toast

Ingredients
For 4 portions
  • 1/4 hokkaido pumpkin
  • 1 Tbsp agave syrup
  • 1 Tbsp miso
  • 4 Tbsp ricotta cheese
  • 4 slices of toast bread 
Steps
  1. Bake pumpkin in the oven at 200° C for 45 minutes.
  2. Mash pumpkin and press through a strainer. Mix with miso and syrup.
  3. With a spoon, add miso pumpkin paste and ricotta on toast in an alternating pattern.