Roasted Pumpkin & Brown Butter Chickpeas
We balance the natural sweetness of the pumpkin with acidic, spicy, nutty, and earthy flavors - lemon, Calabrian chili, brown butter, and crispy chickpeas. The creamy whipped ricotta ties it all together.
Serves 4
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 ounces whole milk ricotta
1 tablespoon extra virgin olive oil
1 lemon, zest only
For the chickpeas
3 tablespoons butter
2 teaspoons Calabrian chili, minced (see note)
1 (15-ounce) can chickpeas, drained
½ lemon, juice only
To serve
Pumpkin seeds, roasted and salted
METHOD
Preheat the oven to 450°F with the fan on.
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 voilà, you have two pumpkin halves. Scoop out the seeds and slice into large wedges.
Roast the pumpkin. Place the pumpkin wedges on a parchment-lined sheet pan and toss with the olive oil, spices, and plenty of salt and pepper. Roast for 30-40 minutes, until charred in spots.
Whip the ricotta. Meanwhile, place the ricotta, lemon zest, olive oil, and a large pinch of salt in a medium mixing bowl. Using a whisk or hand mixer, whip the ricotta until it’s airy and smooth. Taste for salt and adjust.
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.
Plate. Spread a generous spoonful of ricotta onto the plate. Top with the pumpkin, chickpeas, and roasted pumpkin seeds.
Note: A Calabrian chili is a spicy, fruity, and slightly smokey Italian pepper. They’re most commonly sold 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.
FURTHER READING
