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SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT

Kabocha squash is a small and sweet, dry-fleshed pumpkin. Salt-baking really brings alive the flavour of the squash and enhances its sweetness. The combination of the sweet pumpkin flesh with the creamy ricotta and tangy pomegranate makes a great meal. Add the freshness of the mint and the crunch of the toasted seeds and it’s a winner.

Serves: 4

Preparation time: 25 minutes

Cooking time: 1 hour 30 minutes, plus cooling

1 kabocha or other small squash

60g pumpkin seeds

½ tbsp soy sauce

½ tbsp vegetable oil

200g ricotta cheese

grated zest of 1 lemon

4 tbsp pomegranate molasses

50ml olive oil

seeds from 1 small pomegranate

sea salt and freshly ground black pepper

½ bunch of mint, to serve

FOR THE SALT DOUGH

1 × quantity of Salt Dough, using 1½ tbsp chopped rosemary

Preheat the oven to 200°C/180°C fan/gas 6 and line a baking sheet and baking tray with baking parchment.

To make the salt dough, combine all the ingredients in a bowl with 125–150ml cold water (enough to bind the mixture). Knead until well combined. Roll out the dough on a sheet of baking parchment to a thickness of 2mm then wrap it around the squash until it is completely enclosed. Place the dough-wrapped squash on the lined baking sheet and bake for 1½ hours until soft (breaking the crust a little to test for doneness with a knife).

While the squash is cooking, coat the pumpkin seeds with the soy sauce and vegetable oil in a bowl. Tip onto the lined baking tray, spread them out and bake for 8 minutes. Remove and allow to cool.

Whisk the ricotta and lemon zest in a bowl and season to taste with sea salt and pepper.

Whisk the pomegranate molasses with the olive oil in a separate bowl.

Remove the squash from the oven and, using a knife, carefully remove the salt dough from the squash and discard. Leave the squash to cool, then scoop the flesh from the skin, leaving it in large chunks.

To assemble, place the chunks of squash on a large platter or divide between four plates. Dollop the ricotta on top and drizzle with the pomegranate dressing. Garnish with the pumpkin and pomegranate seeds. Scatter over the mint and serve.