Pumpkin – Ricotta cheese spread with dried crickets

One of the most beautiful colours in cooking is yellow. Its warm tones whet the appetite and its well-chosen products leave even the most discerning indifferent. Pumpkin can reign supreme not only in autumn, in soups, and the spread can be made very quickly, usually on a regular basis. A calorie-free choice.


  • 1 butternut squash (~ 1kg);
  • 100 g ricotta cheese;
  • 15 g  crickets flour or crushed dried crickets;
  • ½ orange;
  • ½ tsp salt;
  • 1⁄3 tsp ground cinnamon;
  • a sprig of fresh oregano.


Cut off the rind of the butternut squash and remove the seeds. Cut the pumpkin into cubes and cook in a saucepan until soft. Drain, squeeze in the juice of half an orange and grate in the zest of half an orange. Add the cinnamon, salt and mash with a blender until smooth.

Add the cricket flour or crushed crickets to the resulting mixture. You can increase the quantity as you wish. Add the ricotta cheese and chopped fresh oregano and mix well.

If you prefer, you can add a little fresh ginger or ground cardamon.

If you want a more consistent flavour, use cricket flour to make the spread. If crispier is more to your liking, we recommend using crushed dried crickets.