Christmas Star of Roasted Pumpkin with Rosemary Ricotta, Balsamic Onions and Pecan Crumble

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   Place the butternut squash in a bowl and toss with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and the smoked paprika. Spread on the tray and roast for 25 minutes at 200 °C / 400 °F, until tender and lightly browned.

3. 3

   While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the red onions, brown sugar, and a pinch of salt. Cook for 10 minutes, stirring, until softened. Add the balsamic vinegar and cook 5 minutes more until glossy and lightly jammy. Set aside.

4. 4

   In a bowl, mix the ricotta with 25 g (about 1/3 cup) of the grated Parmesan, 1 tsp chopped rosemary, the lemon zest, 1/4 tsp salt, and the remaining black pepper. Chill until needed.

5. 5

   In another bowl, combine the chopped pecans, breadcrumbs, 15 g (1 tbsp) melted butter, honey, the remaining 15 g Parmesan (about 3 tbsp), and 1 tsp rosemary. Set the crumble aside.

6. 6

   On a lightly floured surface, roll out the puff pastry sheet and cut a large star about 28 to 30 cm (11 to 12 inches) across. Transfer it to a parchment-lined tray. Prick the center with a fork, leaving a 2 cm (3/4 inch) border unpricked.

7. 7

   Brush the edge of the star with the beaten egg. Bake the pastry for 10 minutes at 200 °C / 400 °F for an initial bake.

8. 8

   Remove the star from the oven. Spread the ricotta mixture over the center, leaving the border clear. Top with the roasted squash and then the balsamic onions. Finish by scattering over the pecan crumble.

9. 9

   Bake again for 15 minutes at 200 °C / 400 °F, until the border is deeply golden and the crumble is toasted.

10. 10

    Remove from the oven and let rest for 5 minutes. Drizzle with the remaining 1/2 tbsp olive oil, sprinkle with fresh parsley, and serve warm or hot.