Preheat the oven to 360°F.
Wash the pumpkin, remove the peel and dice into big cubes. Spray with oil, salt and pepper to taste.
Bake the pumpkin for 50 minutes, until soft. Once cooked, mash with a fork.
Grind the cashews with dried blueberries in a mortar and set aside.
Toast the bread slices and spread a base of ricotta.
Put some arugula leaves on top of the ricotta, then pumpkin, and sprinkle the cashews and blueberries mixture on top.