Roast delica pumpkin with crisp sage, seeds and curd
Serves 4 as a starter or 6 as a side dish
1–1.2kg delica pumpkin (or other winter squash) 6tbsp cold-pressed rapeseed oil
Flaky sea salt 2–3tsp Aleppo chilli
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.