Preheat oven to 220C and line one oven tray with baking paper.
In a large bowl mix together pumpkin cubes, melted Bertolli with Butter, minced shallot, chilli flakes, and thyme leaves. Season to taste and transfer onto the prepared oven tray.
Roast for 20 min or until the pumpkin is tender.
Meanwhile, in a small bowl, mix together the ricotta with freshly chopped sage leaves. Season to taste and refrigerate until ready to use.
Grill the bread slices until golden and crunchy, about 2 min on each side.
Once the pumpkin is ready, assemble the bruschetta.
Spread a spoonful of prepared ricotta over each slice, sprinkle few rocket leaves over, then add a spoonful of roasted pumpkin on top.
Drizzle some cranberry sauce over the top of each bruschetta, season with freshly cracked black pepper & sea salt flakes, and serve immediately.