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.

Jun 13, 2013 1:05am
By James Henry
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
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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."

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.

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