Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Hot honey pumpkin recipe

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

Serves 8 as a side
Takes 1 hr 15 mins
190 calories / serving
Healthy
Vegetarian
Gluten-free

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