Roasted Pumpkin with Sweet Corn Salsa 🌽 Ottolenghi Style

This flavour-packed recipe is from the brilliant @ottolenghi 👏  Cooked with butternut pumpkin. Why not use Kent pumpkin (also known as J.A.P. (just another pumpkin)? Because while it tastes amazing, it cooks too quickly and doesn’t hold its shape when roasted — butternut to the rescue!  You're going to love it.

Ingredients

• 1 large butternut pumpkin, halved lengthways, seeds scooped out, skin on (or off if you prefer), cut into 3 cm x 8 cm wedges (see notes at bottom)

• 5 tbsp extra virgin olive oil, plus more to finish

• Sea salt & freshly ground black pepper

• 2 whole corn cobs

• 1 large red chilli, deseeded and finely diced

• Finely grated zest of 1 large lime, plus 4 tbsp lime juice

• 10 g coriander leaves, roughly chopped

• 10 g mint leaves, roughly shredded

• ¼ tsp chilli flakes (optional)

• 30 g pumpkin seeds, toasted

• 50 g feta, crumbled into 1–2 cm pieces (not shown in photo 🙈 but highly recommended)

Method

1. Preheat the oven to 230°C (fan off for even roasting).

2. Roast the pumpkin:
   Toss the butternut wedges with 2 tbsp olive oil, ½ tsp salt, and some black pepper. Spread them out in a single layer on a lined baking tray and roast for 25 minutes, or until just fork-tender.
   Tip: Keep an eye on it — you want the pumpkin to hold its shape and not turn too soft.
   Let it cool slightly.

3. Cook the corn:
   Option 1: Grill the whole cobs on a BBQ until lightly charred, then slice off the kernels.
   Option 2 (shortcut): Cut kernels off raw cobs using a sharp knife, then pan-fry in a dry or lightly oiled pan over medium heat for 4–5 minutes, stirring constantly.

4. Make the salsa:
   Let the corn cool, then mix it in a bowl with:

   • diced red chilli

   • lime zest & juice

   • remaining 3 tbsp olive oil

   • coriander & mint

   • salt to taste
     (Add chilli flakes here too if you like extra heat 🌶️)

5. Assemble:
   Arrange the roasted pumpkin wedges on a platter or plates. Top generously with the corn salsa. Scatter over toasted pumpkin seeds and crumbled feta. Finish with a drizzle of olive oil.

Serve warm or at room temperature — it's a showstopper!