"We use potimarron, a small pear-shaped pumpkin with subtle
chestnut flavours," says James Henry, "but you can use butternut
1butternut pumpkin (1.5kg), quartered, seeds removed1½ tbspolive oil1radicchio di Treviso, leaves separated1/3 cup (loosely packed)mintTo serve:finely grated ricotta salata, dried chilli flakes and lemon wedges
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.