Black rice crisps with lemon ricotta cream, spiced squash and toasted sage

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   2. Toss the diced squash with 15 ml (1 tbsp) olive oil, sweet paprika, ground cumin, 2 g (about 1/2 tsp) fine salt, and black pepper. Spread on the tray and roast for 20 to 22 minutes at 220 °C / 425 °F, stirring once halfway through, until tender and browned at the edges.

3. 3

   3. While the squash roasts, make the crisps: mix the cooked black rice with 5 ml (1 tsp) olive oil and 1 g (a generous pinch) fine salt. Divide into 8 mounds on another parchment-lined tray and flatten with the back of a spoon into thin discs about 6 cm (2 1/2 in) wide.

4. 4

   4. Bake the rice discs at 200 °C / 400 °F for 16 to 18 minutes, until the edges look dry and crisp. Let them rest on the tray for 5 minutes so they firm up fully.

5. 5

   5. In a bowl, mix the ricotta, lemon zest, lemon juice, honey, and 1 g (a pinch) fine salt until smooth and spreadable.

6. 6

   6. Heat the remaining 10 ml (2 tsp) olive oil in a small skillet over medium heat. Add the fresh sage leaves and toast for 20 to 30 seconds until crisp. Transfer to a plate.

7. 7

   7. In the same skillet, lightly toast the pumpkin seeds for 1 minute to bring out their aroma, watching carefully so they do not burn.

8. 8

   8. To assemble, spread the lemon ricotta cream over each black rice crisp, top with roasted squash cubes, then finish with toasted pumpkin seeds and one or two crisp sage leaves. Serve immediately.