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.

Ingredients

650 g	Butterkin, peeled and seeded (Main)
3 Tbsp	Olive oil
1 tsp	Cumin seeds
1 tsp	Fennel seeds
1 ½ cups	Orecchiette (Main)
200 g	Ricotta cheese
6 whole	Kalamata olives, pitted and sliced
¼ cup	Finely chopped parsley

Directions

1. Preheat the oven to 180°C.
2. 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.
3. Meanwhile, cook the orecchiette in a large saucepan of boiling salted water, until just tender. Drain well, reserving a½cup of the cooking water.
4. 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.
5. Lightly pile into bowls to serve.

More Winter recipes from Jan

• Mango cake
• Glazed apricot yams
• Saucy orange pud with cointreau