Hot honey pumpkin recipe
Created by The Tesco Recipes 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- Serves 8 as a side
- Takes 1 hr 15 mins
- 190 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 790kJ 190.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 12.7gProtein 7.6gFibre 1.3g
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- 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
