Christmas is obviously a non-event here - though I was most amused to see that my local Supersal recently offered shoppers complimentary 'Merry Christmas' wrapping paper that they clearly picked up cheap - but already the country is showing clear signs of gearing up for the chaggim.
In the spirit of the occasion I am glad to offer you a delicious Honey Roasted Pumpkin, Red Pepper & Ricotta dish that can be enjoyed both at Rosh Hashanah and the whole year through.
HONEY-ROASTED PUMPKIN, RED PEPPER & RICOTTA
1,5 kg pumpkin, peeled and cut into cubes
4 red peppers, seeds removed and cut into 8
2 red onions, peeled and cut into 8
8 tomatoes, cut into 8
1 head of garlic, cut in half horizontally
3 red chillies, seeds removed and split in half
4 tablespoons olive oil
2 tablespoons honey
Small handful fresh thyme leaves
125g ricotta cheese
Salt and freshly ground black pepper
1: Preheat oven to 180 C and then mix all ingredients in a large bowl till well dressed.
2: Empty into a roasting dish and roast at 180 C - stirring occasionally - for 40 to 45 minutes till pumpkin is golden.
3: Cool for a few minutes, stir well and then serve either warm or at room temperature.
COOK'S NOTES: Add interest by substituting ricotta for feta - baked feta is incredible - or adding butternut, sweet potato or beetroot to the mix.