"We use potimarron, a small pear-shaped pumpkin with subtle chestnut flavours," says James Henry, "but you can use butternut pumpkin instead."
Roast pumpkin with radicchio, ricotta salata, chilli and lemon
Australian Gourmet Traveller recipe for roast pumpkin with radicchio, ricotta salata, chilli and lemon by James Henry from Paris restaurant Bones.
- 15 mins preparation
- 1 hr 15 mins cooking
- Serves 8
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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
- 1Preheat 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.
