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Roast pumpkin with radicchio, ricotta salata, chilli and lemon


"We use potimarron, a small pear-shaped pumpkin with subtle chestnut flavours," says James Henry, "but you can use butternut pumpkin instead."

You'll need

1 butternut pumpkin (1.5kg), quartered, seeds removed 1½ tbsp olive oil 1 radicchio di Treviso, leaves separated 1/3 cup (loosely packed) mint To serve: finely grated ricotta salata, dried chilli flakes and lemon wedges

Method

  • 01
  • Preheat oven to 200C. Place pumpkin in a roasting pan, drizzle with oil and season to taste with salt. Roast until tender and dark golden (1-1¼ hrs), then coarsely tear and place in a bowl. Add radicchio and mint, scatter with ricotta and chilli flakes, squeeze over lemon to taste, toss to combine and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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