Roast del­ica pump­kin with crisp sage, seeds and curd

Serves 4 as a starter or 6 as a side dish

Living Etc - - ENTERTAINING / ETC -

1–1.2kg del­ica pump­kin (or other win­ter squash) 6tbsp cold-pressed rape­seed oil

Flaky sea salt 2–3tsp Aleppo chilli

pep­per flakes

20–24 sage leaves 150g sheep’s or goat’s curd (or Greek-style yo­gurt) Ex­tra-vir­gin olive oil, for driz­zling

Pre­heat the oven to 220°C /Fan 200°C/gas 7. Clean the pump­kin or squash with a damp cloth, then cut it in half from top to bot­tom. Scoop out the seeds and spread them out on a small bak­ing tray. Driz­zle 1tbsp of the rape­seed oil and mix with a fork, pulling away and dis­card­ing any fi­bres as you do so.

Roast the seeds for 10–20 min­utes, un­til golden and crisp. Sea­son gen­er­ously with salt and 1tsp of the Aleppo pep­per and set aside. Cut the pump­kin halves into 3–4cm-thick wedges, leav­ing the skin on. Place in a bowl with 4tbsp of the rape­seed oil and mix un­til glossy, then spread over a large bak­ing tray, ide­ally in a sin­gle layer. Roast near the top of the oven for 20 min­utes.

Mix the sage leaves with the fi­nal ta­ble­spoon of rape­seed oil, then once the squash has been cook­ing for 20 min­utes, care­fully flip the slices and scat­ter the sage un­der and around them. Roast for a fur­ther 10–15 min­utes, or un­til the pump­kin is ten­der and the sage is crisp.

Spoon the curd (or yo­gurt) on to plates or a serv­ing plat­ter. Driz­zle a lit­tle ex­tra-vir­gin olive oil on to this, then pile the squash pieces and crisp sage on top. Sprin­kle with the roasted seeds, re­main­ing Aleppo pep­per and a fi­nal glug of olive oil.

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