Roasted Pumpkin and Walnut, with Whipped Ricotta & Hot Honey

My beautiful readers and eaters,

Autumn won’t get more simple than this. Seriously. Sounds like a fancy dish, right? You could make it with your eyes closed.

There’s even a handy PDF version to click on or download, so you can print it out and pop it in your beloved kitchen files.

I'm all for comforting foods this month. With pumpkin's caboodle of potassium and fibre, each bite of today's dish feels like a lullaby for my central nervous system. I could eat this all month long. (And for the next four years).

It sounds complicated and high-end, but it is in fact really simple, bonkers-delicious and cheap to make.

Organic and locally grown pumpkins from An Tairseach, Co.Wicklow

I noticed the hot honey trend spilling into pizzerias this year across Ireland. It's basically a warm, spicy honey but sometimes an extra word can act like a defibrillator to a tired ingredient. In this case, "hot."

Sold.

I also like how chilli can reboot my mainframe and send a cavalry of feel-good hormones tumbling through my veins. Definitely sold.

Readers with high blood pressure this month will enjoy the swag of potassium pumpkin has to offer, to help balance our BP. Hangovers also respond well to potassium-rich foods, as do sporting cramps and bald spots. Pumpkin, take a bow!

And for my fellow wholefood geeks, you can nerd out on pumpkin’s nutritional muscle from my last recipe post, and September’s glorious soup. Liquid gold to service your toes and your tonsils.

Fleeting autumnal light

Love, light and pumpkin maracas,

Susan Jane

x

// Roasted Pumpkin, Walnut, Whipped Ricotta, Hot Honey//

Serves 2-4 (leftovers will last in the fridge all week)