Name: Roast pumpkin with radicchio, ricotta salata, chilli and lemon
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Ingredients: 1 butternut pumpkin (1.5kg), quartered, seeds removed; 1½ tbsp olive oil; 1 radicchio di Treviso, leaves separated; 1/3 cup mint (loosely packed); finely grated ricotta salata, dried chilli flakes and lemon wedges, to serve

Roast pumpkin with radicchio, ricotta salata, chilli and lemon

Live like the French and try this recipe by James Henry from Paris restaurant Bones.

Serves 8

Prep

15M

Cook

1H 15M

Total

1H 30M

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

Ingredients

1 butternut pumpkin (1.5kg), quartered, seeds removed

1½ tbsp olive oil

1 radicchio di Treviso, leaves separated

1/3 cup mint (loosely packed)

finely grated ricotta salata, dried chilli flakes and lemon wedges, to serve

Method

Main

1.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.

James Henry

Styling by Emma Knowles

Styling by Élodie Rambaud

Ingredients

Method

Main

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