Roast pumpkin with radicchio, ricotta salata, chilli and lemon


  • Serves 8 people

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

  • 1 butternut pumpkin (1.5kg), quartered, seeds removed
  • 1½ tbsp olive oil
  • 1 radicchio di Treviso, leaves separated
  • 1/3 cup (loosely packed) mint
  • To serve: finely grated ricotta salata, dried chilli flakes and lemon wedges
01   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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