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Pumpkin with whipped ricotta, calabrian chili, and brown butter chickpeas

Yield: 4

Overview: roast the pumpkin, whip the ricotta, and make the brown butter chickpeas

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Ingredients

For the pumpkin

• 1 large (or 2 small) sugar pie pumpkins
• 1 tablespoon extra virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• pinch nutmeg

For the whipped ricotta

• 6 oz ricotta
• 1 tablespoon extra virgin olive oil
• zest of 1 lemon

For the chickpeas

• 3 tablespoons butter
• 2 teaspoons Calabrian chili, minced (see note)
• 1 15-oz can chickpeas, well-drained
• ½ lemon, juiced

To serve

• roasted and salted pumpkin seeds

Instructions

1. Preheat the oven. 450°F with the fan on.
2. Prep the pumpkin. Remove the stem if it’s still attached. Place the pumpkin on a stable cutting board. Insert the tip of a large, sharp knife into the top of the pumpkin. Use your off-hand to stabilize the pumpkin - making sure that you place it above the trajectory of the knife! Drag the knife down (wiggling it a bit, if needed) until you have made an incision from top to bottom. Repeat on the opposite side and voila, you have two pumpkin halves. Scoop out the seeds, and slice into 1 inch wedges.
3. Roast the pumpkin. Place the pumpkin wedges on a parchment-lined baking sheet and toss with the olive oil, spices, and plenty of salt and pepper. Roast for 30-40 minutes, until charred in spots.
4. Whip the ricotta. Meanwhile, place the ricotta in a medium mixing bowl and add the lemon zest, olive oil, and a large pinch of salt. Using a whisk or hand mixer, whip the ricotta until it’s airy and smooth. Taste for salt and adjust.
5. Make the brown butter chickpeas. In a medium skillet, cook the butter over medium heat until it browns and smells nutty (5-10 minutes). Add the chickpeas and calabrian chili and cook for a few more minutes until the chickpeas crisp up a little. Take the skillet off the heat, and stir in the lemon juice. Taste for salt and adjust.
6. Plate. Spread a generous spoonful of ricotta onto the plate. Top with the pumpkin, chickpeas, and roasted pumpkin seeds.

Tip

A Calabrian chili is a spicy, fruity, and slightly smokey Italian pepper. Most commonly they are preserved in oil, either whole or chopped - use the oil too! Look for them at the grocery store next to the pickles and olives. We love them on eggs, pasta, and pizza.

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