Side

Roasted pumpkin with salted ricotta and honey

Name: Roasted pumpkin with salted ricotta and honey recipe
Yield: 6
Ingredients: 1.9kg pumpkin; 1 tsp smoked paprika; 80ml olive oil; 40.00 ml runny honey; 1 lemon zested and juiced; 50g salted ricotta, finely grated; 20.00 ml roasted almonds, chopped; 1 pomegranate, seeds removed; 250.00 ml mint leaves

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P102 Roasted pumpkin with salted ricotta and honey

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 06, 2022

This pumpkin side is texture galore; the ideal dish for spicing up your spread.

1 small (1.9kg) kent pumpkin
1 tsp smoked paprika
1/3 cup (80ml) extra virgin olive oil
2 tbs runny honey
1 lemon zested and juiced
50g salted ricotta, finely grated
1 tbs roasted almonds, chopped
1 pomegranate, seeds removed
1 cup mint leaves

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper.
2.

Cut pumpkin in half crossways and scoop out and discard seeds. Place pumpkin cut-side up on prepared tray and season. Sprinkle with paprika and drizzle with half the oil. Roast for 1 hour-1 hour 15 minutes until golden and tender. Spoon out any liquid in the pumpkin and discard.
3.

Drizzle pumpkin with remaining oil and the honey. Top with lemon zest and juice, ricotta, almonds, pomegranate seeds and mint. Season with freshly ground black pepper to serve.