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Hot honey pumpkin recipe

Hot honey pumpkin recipe

0 ratings

Created by The Tesco Real Food team

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

  1. 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.
  2. 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.
  3. 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).
  4. Scatter with the leftover pecorino, chopped hazelnuts and chopped parsley.

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