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Preheat the oven to 200°C.
Slice the squash and marinate with olive oil, honey, smoked paprika, cinnamon, salt and pepper.
Spread the squash on a baking sheet lined with baking paper and roast for 25-30 minutes until soft and lightly caramelized.
Allow to cool.
Put the ricotta in a food processor or blender.
Add olive oil, lemon juice, salt and pepper.
Blend for 1-2 minutes until smooth and fluffy. Set aside.
Toast the hazelnuts in a dry pan over medium-high heat for 3-4 minutes, until golden brown and fragrant. Let cool.
Heat the butter in a small pan over medium-high heat.
Add the sage leaves and cook for 30-60 seconds until crispy.
Remove them from the pan and drain on paper towels. Save the browned butter.
Spread the whipped ricotta over a serving dish.
Spread the roasted pumpkin on top.
Sprinkle the toasted hazelnuts and crispy sage leaves on top.
Drizzle with chili oil, honey and possibly some of the browned butter.
Serve immediately.
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Ingredients
for
4
persons
person
250 g ricotta
2-3 tbsp olive oil
Juice of 1/2 lemon
500 g pumpkin from Hoogstraten
1 tbsp honey
1 tsp smoked paprika
1/2 tsp cinnamon
salt and pepper to taste
50 g hazelnuts, coarsely chopped
10 leaves of fresh sage
2 tbsp butter
1-2 tbsp chili oil (to taste)
1-2 tbsp. honey
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Preheat the oven to 200°C.
Slice the squash and marinate with olive oil, honey, smoked paprika, cinnamon, salt and pepper.
Spread the squash on a baking sheet lined with baking paper and roast for 25-30 minutes until soft and lightly caramelized.
Allow to cool.
Put the ricotta in a food processor or blender.
Add olive oil, lemon juice, salt and pepper.
Blend for 1-2 minutes until smooth and fluffy. Set aside.
Toast the hazelnuts in a dry pan over medium-high heat for 3-4 minutes, until golden brown and fragrant. Let cool.
Heat the butter in a small pan over medium-high heat.
Add the sage leaves and cook for 30-60 seconds until crispy.
Remove them from the pan and drain on paper towels. Save the browned butter.
Spread the whipped ricotta over a serving dish.
Spread the roasted pumpkin on top.
Sprinkle the toasted hazelnuts and crispy sage leaves on top.
Drizzle with chili oil, honey and possibly some of the browned butter.
Serve immediately.
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Preheat the oven to 200°C.
Slice the squash and marinate with olive oil, honey, smoked paprika, cinnamon, salt and pepper.
Spread the squash on a baking sheet lined with baking paper and roast for 25-30 minutes until soft and lightly caramelized.
Allow to cool.
Put the ricotta in a food processor or blender.
Add olive oil, lemon juice, salt and pepper.
Blend for 1-2 minutes until smooth and fluffy. Set aside.
Toast the hazelnuts in a dry pan over medium-high heat for 3-4 minutes, until golden brown and fragrant. Let cool.
Heat the butter in a small pan over medium-high heat.
Add the sage leaves and cook for 30-60 seconds until crispy.
Remove them from the pan and drain on paper towels. Save the browned butter.
Spread the whipped ricotta over a serving dish.
Spread the roasted pumpkin on top.
Sprinkle the toasted hazelnuts and crispy sage leaves on top.
Drizzle with chili oil, honey and possibly some of the browned butter.
Serve immediately.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.