The sweetness of the dried fruit, creaminess of roasted pumpkin and saltiness of the ricotta salata cheese blend beautifully with the gentle zip of the vinaigrette. This dish has a few steps but is worth the effort. It will be the star of your Thanksgiving table.
recipe 
yields
4 – 6 servings (or more if part of a large Thanksgiving spread)
1 par-cooked pumpkin, cut into about 1” thick wedges (recipe follows)
Drizzle of olive oil
1-2 tablespoons pumpkin spice
Kosher salt
Freshly ground pepper
6 ounces Ricotta Salata, very small dice
1 cup spiced pumpkin seeds, crushed (recipe follows)
6 ounces dates, pitted, halved and thinly sliced
1 cup lemon vinaigrette (recipe follows)
2 cups fall squash romesco (optional but pictured – recipe follows)
1 smal La Estrella pumpkin (could also use other varieties of heirloom pumpkins, butternut squash, other winter squashes) – peeled and halved
3 tablespoons olive oil
4 cloves garlic, slivered
2 tablespoons pumpkin spice (recipe follows)
6 – 8 sprigs of thyme
Kosher salt
Freshly ground pepper
¼ cup brown sugar
1 tablespoon sugar
2 tablespoons smoked paprika
1 teaspoon ground cinnamon
1 tablespoon chile powder
2 teaspoons coriander seed, ground
1 teaspoon cumin seed, ground
½ teaspoon white pepper
1 cup pumpkin seeds
1½ tablespoon chile powder
2 teaspoons coriander
1 teaspoon cumin
½ teaspoon white pepper
1 tablespoon vegetable oil
⅓ cup fresh lemon juice
1 shallot, minced
2 cloves garlic, minced
⅔ cup olive oil
1 teaspoon parsley, minced
1 teaspoon tarragon
1 teaspoon chervil
Salt and pepper
1 small sized winter squash or pumpkin
1 yellow onion, slivered
4 cloves garlic, slivered
2 teaspoons paprika
1 teaspoon coriander
Pinch of chili flake
6 – 8 sprigs of oregano, stripped
4 ounces toasted almonds
⅓ cup sherry vinegar
⅓ cup olive oil
Ingredients
Pumpkin
Pumpkin Spice
Spiced Pumpkin Seeds
Lemon Vinaigrette
Winter Squash Romesco
steps
- Preheat grill or set broiler on high
- Drizzle pumpkin with just enough olive oil to coat
- Season with salt, pepper and pumpkin spice
- Char on grill or under broiler until pumpkin begins to caramelize.
- Meanwhile, combine Ricotta Salata, pumpkin seeds, dates and lemon vinaigrette in bowl to make relish.
- Place romesco in thin layer on bottom of large serving dish, and arrange pumpkin wedges on top.
- Drizzle a good bit of the relish on top of each piece of pumpkin
Pumpkin
- Preheat oven to 400 degrees.
- Peel pumpkin. Cut in half and scoop out seeds.
- Place pumpkin in bowl and add oil, garlic, thyme and distribute pumpkin spice
- Season with salt and cracked pepper
- Place in large ovenproof pan, cut side up, and cover with foil
- Bake until tender. Time will vary greatly depending on moisture level. A fork should pierce and be removed easily.
- Can be made couple days in advance and stored in refrigerator.
Pumpkin Spice
- Combine all ingredients. Store in an airtight container for up to 3 months.
Spiced Pumpkin Seeds
- Preheat oven to 375 degrees.
- Place pumpkin seeds on small pan, and bake 7 minutes.
- Remove from oven, and place in bowl.
- Toss with remaining ingredients and put back on pan in oven for 5 more minutes
- Cool, then crush slightly (a small food processor works well)
- Store in an airtight container for up to a month
Lemon Vinaigrette
- Combine lemon juice, shallot, garlic, salt and pepper
- Let stand for 5 minutes
- Add olive oil and herbs
Winter Squash Romesco
- Preheat oven to 400 degrees.
- Peel squash and cut into 1-2” chunks
- Roast, covered for about 45 minutes.
- Once squash is nearly tender, uncover and add onion, garlic, spices and oregano and continue to bake until pumpkin is very tender and onion and garlic are a little charred.
- Transfer to a blender or food processor, and add almonds. Add sherry vinegar and purée until smooth.
- Slowly add olive oil then taste and adjust seasoning.
- Serve at room temperature.
Date Published: 11.25.15
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- From Chef Kevin Johnson of The Grocery in Charleston, South Carolina
