Chefs' Recipes

Roast pumpkin with radicchio, ricotta salata, chilli and lemon

Live like the French and try this recipe by James Henry from Paris restaurant Bones.
Roast pumpkin with radicchio, ricotta salata, chilli and lemon

Roast pumpkin with radicchio, ricotta salata, chilli and lemon

William Meppem
8
15M
1H 15M
1H 30M

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

Ingredients

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.

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