Whipped Ricotta with Roasted Pumpkin
Say hello to this whipped ricotta with roasted kabocha pumpkin – perfect for a fall dinner party! Fall dinner parties are right up my alley. In the season that’s ruled by comforting stews and braises, autumn is just the right time to throw hands off dinner parties where all the prep and cooking is done before so all that’s left to do is gather together and enjoy the company of good family and friends.
Speaking of friends, Mike and I just got back from a quick trip to Banff and wanted to have some friends over for a little snack-n-chat. We had absolutely nothing in the fridge except for some couple-of-days old roasted kabocha (I love that stuff) and a tub of unopened ricotta. I whipped the two up in our Vitamix, topped it off with a drizzle of olive oil, shichimi togarashi, and some crispy sage. Bread was toasted and a party was had! It was so good that I’ve put it on our repeat appetizer list.
Funny story about the kabocha – we’re clearly in the thick of decorative gourd season and truth be told, I’ve been dying to buy some decorative gourds but somehow haven’t gotten my act together. So, the other day Mike and I were at the Asian grocery store, shopping, and on the list were decorative gourds. Of course, being an Asian grocery store, there were none to be found, so Mike led me over to the kabocha and butternut squash section.
Mike, while picking up a kabocha: Look, decorative gourds!
Me, with a look of despair: Those are kabocha!!
Mike: Maybe, or maybe they’re Japanese decorative gourds…
Me: silence with a much exaggerated eye roll.
Of course, I bought a kabocha anyway, decorative gourd or not. It’s decorative gourd season friends: time to eat gourds and decorate with them! Hope you guys give this a try, especially my Canadian friends who are celebrating Thanksgiving this weekend 🙂
Whipped Ricotta with Roasted Japanese Kabocha Pumpkin Recipe
serves 4 as an appetizer
- 1/2 kabocha cut into thick wedges
- 1 cup whole milk ricotta cheese
- 1/4 cup milk
- salt and freshly ground black pepper
- olive oil, to drizzle
- shichimi togarashi, optional
- toasts, to serve
Preheat the oven to 400°F. Drizzle the kabocha with oil and season generously with salt and pepper. Place on a foil lined baking sheet and roast until tender and cooked through, about 30 minutes. Remove, let cool, and peel off the skin
In a Vitamix, blend the kabocha and ricotta with the milk, salt and pepper, on low until just smooth and creamy. Spoon onto a shallow plate and top with a drizzle of olive oil, flaky salt and freshly ground pepper, and shichimi togarashi. Enjoy with toasts!
If making ahead, put in the fridge (sans toppings) until it’s time to serve.