Can I make this dish in advance and store it?

Yes, you can store the ricotta cream and roasted pumpkin separately in the refrigerator for up to two days. Warm the pumpkin briefly in the oven before serving.

Can I use a different type of pumpkin?

Sure, butternut squash works well too. Just be aware of the baking time: it can be a bit longer.

Is this recipe also suitable as a main course?

Yes, serve with couscous or a salad for a light vegetarian main meal.

How spicy is that crunchy chili oil?

It depends on the brand, but it's usually mild to medium spicy. Adjust the heat to taste.

Can I make this without an oven?

In theory yes, you can grill the pumpkin in a pan with the glaze, but the result will be less roasted and sticky.

Lacquered miso-ginger pumpkin with herb-ricotta cream

Name: Lacquered miso-ginger pumpkin with herb-ricotta cream
Cook time: 40 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 jar of ricotta; 1 burrata; 1/2 bunch of chives; 1/2 bunch of parsley; 1 tablespoon olive oil; Salt and pepper; 1 small Hokkaido pumpkin (peel may remain); 1 tablespoon miso; 3 cm fresh ginger; 2 cloves of garlic; 1 to 2 teaspoons of agave syrup or honey; 2 tablespoons olive oil; Salt and pepper; Handful of microgreens or pea shoots; Crunchy chili oi

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40 min

•

Easy

This is a truly fantastic side dish if you're looking for extra vegetables on your holiday table, or just something light and flavorful alongside a piece of fish. The combination of roasted pumpkin with that sticky ginger-miso glaze and a fresh, spicy ricotta cream is simply divine. And believe me, that crunchy chili oil on top really completes it. Delicious with a beef wellington for example.

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Ingredients

What do you need?

Quantity: 4 people

Ricotta cream
1 jar of ricotta
1 burrata
1/2 bunch of chives
1/2 bunch of parsley
1 tablespoon olive oil
Salt and pepper

Pumpkin
1 small Hokkaido pumpkin (peel may remain)

Ginger miso glaze
1 tablespoon miso
3 cm fresh ginger
2 cloves of garlic
1 to 2 teaspoons of agave syrup or honey
2 tablespoons olive oil
Salt and pepper

Finishing
Handful of microgreens or pea shoots
Crunchy chili oi

1 jar of ricotta
1 burrata
1/2 bunch of chives
1/2 bunch of parsley
1 tablespoon olive oil
Salt and pepper

1 small Hokkaido pumpkin (peel may remain)

1 tablespoon miso
3 cm fresh ginger
2 cloves of garlic
1 to 2 teaspoons of agave syrup or honey
2 tablespoons olive oil
Salt and pepper

Handful of microgreens or pea shoots
Crunchy chili oi

Preparation method

How do you make this?

Making ricotta cream
Place the ricotta, burrata, chopped chives, parsley, olive oil, salt, and pepper in a tall measuring cup. Blend everything until smooth with an immersion blender. Add any burrata juice to make it runnier. Spread this mixture on a nice serving platter.

Cutting a pumpkin
Halve the Hokkaido pumpkin from stem to stem. Remove the seeds and slice thinly into crescents. Leave the skin on, but wash or scrub it thoroughly first.

Making ginger miso glaze
Finely grate the ginger and garlic. Mix with the miso, agave syrup (or honey), olive oil, salt, and pepper to form a glaze.

Painting and roasting a pumpkin
Generously rub the pumpkin crescents with the miso glaze. Arrange them side by side on a baking sheet lined with parchment paper. Roast in a preheated oven at 195°C (375°F) for 25 minutes, until soft and lightly caramelized.

Serving
Arrange the roasted pumpkin stars playfully on top of the ricotta cream. Garnish with microgreens or pea shoots and a few drops of crunchy chili oil.

Tips

The Hokkaido peel is edible and becomes soft when roasted.
Don't have any crunchy chili oil at home? Use a few drops of sriracha or chili crisp as an alternative.
This side is perfect with fried fish, tofu, or grilled chicken.
Prepare the ricotta cream in advance and store covered in the refrigerator.
You can also use a larger pumpkin; in that case, adjust the baking time accordingly.