Hokkaido Pumpkin with Ricotta Cheese and Parsley Oil

Hokkaido pumpkin prepared in the very best and easiest way: a mixture of caramelised onion sweetness, creamy ricotta, toasty pine nuts and vibrant grassy parsley oil encased in the pumpkin halves. When roasted in the oven, it becomes tender without being too watery, with a sweet and intense pumpkin flavour. It’s perfect when you are craving something comforting, warming, and nutritious to get you through those chilly nights.

	Parsley Oil
1 Small/Medium Hokkaido pumpkin, halved 1 tbsp Olive oil Herb or sea salt Freshly milled black pepper 4 Shallots, peeled and minced 1 Garlic clove, peeled and minced 30 g Butter 250 g Ricotta cheese 60 g Pine nuts, toasted	100 ml Mild olive oil (or sunflower oil) 15 g Parsley Herb or sea salt Black pepper

Process the mild olive oil and the parsley together in a blender until a smooth green emulsion has formed. Season with herb salt and black pepper. Set aside.
Preheat the oven to 200C/400F. Cut the pumpkin in half crosswise, remove the seeds and place the pumpkin halves in a baking dish.
Brush the pumpkin halves with olive oil. Season with herb salt and freshly milled black pepper. Roast the pumpkin in the middle of hot oven for 40-45 minutes until tender and slightly caramelised.
Meanwhile, prepare the filling. Peel and finely chop the shallots and garlic. Sauté both in butter until lightly caramelised.
Place the ricotta cheese in a bowl and stir in the onion mixture. Season with herb salt and pepper. Toast the pine nuts in a dry pan until golden brown.
Remove the pumpkin halves from the oven when they are tender and caramelised. Fill with the prepared ricotta cheese, sprinkle with toasted pine nuts and drizzle with the parsley oil.