Butterkin with ricotta and orecchiette
The vivid orange-fleshed butterkin is a new breed of butternut with a smooth texture and sweet, buttery flavour. Its shape is more ‘flat pumpkin’ and it weighs about one kilogram. Butterkins are an excellent source of beta carotene that converts to vitamin A in the body. They are also a good source of vitamin C, folate, fibre and potassium. Orecchiette pasta resembles little ears.
- Preheat the oven to 180°C.
- Cut the butterkin in 2.5cm cubes. Place in a roasting pan and toss together with the olive oil, cumin and fennel seeds. Season with flaky sea salt and freshly ground black pepper. Roast for about 25 minutes — turning once — or until cooked.
- Meanwhile, cook the orecchiette in a large saucepan of boiling salted water, until just tender. Drain well, reserving a ½ cup of the cooking water.
- Add the butterkin to the pasta and more olive oil if necessary. Warm through on medium heat. Add the ricotta, olives and parsley and a little cooking water if too dry. Toss carefully.
- Lightly pile into bowls to serve.
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