-
-
Add this recipe to your binder
This recipe is in your binder
-
Hot honey pumpkin recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Roasted pumpkin sits on a bed of ricotta, drizzled with hot honey and a sprinkle of nuts. This dish is sweet, spicy and full of flavours and makes a super side or light lunch. See method
Ingredients
- 1.5kg culinary pumpkin sliced into 5cm thick wedges
- 2 tbsp olive oil
- 2 x 250g tubs ricotta
- 30g pecorino cheese, grated
- zest and juice of 1 lemon
- 340g jar of clear honey
- 2-3 tsp crushed chillies
- pinch of salt
- 30g chopped hazelnuts
- 15g chopped parsley
1 of your 5 a day
Each serving contains
-
Energy
790kj
190kcal
10%
-
Fat
12g
17%
-
Saturates
5g
23%
-
Sugars
11g
13%
-
Salt
0.5g
8%
of the reference intake
Carbohydrate 12.7g
Protein 7.6g
Fibre 1.3g
Method
- Preheat the oven to gas 5, 200°C, fan 180°C. Put the pumpkin wedges on a baking tray, drizzle over the olive oil, season and toss to coat. Roast for 1 hr until golden.
- Meanwhile, put the ricotta in a bowl and whisk until smooth. Add most of the grated pecorino to the ricotta, with the lemon juice and zest. Season; whisk again. Set aside.
- Pour the honey into a saucepan with a pinch of salt and crushed chillies. Warm for 5 mins. Spread the ricotta mix over a plate, top with the wedges and drizzle with 3 tbsp of hot honey (pour the rest back into the jar and keep for up to 1 month).
- Scatter with the leftover pecorino, chopped hazelnuts and chopped parsley.
See more Pumpkin recipes