Delica Pumpkin, Butter Beans, Toasted Seeds, Pangrattato Recipe

Prepare and season pumpkin

Preheat a barbecue grill or oven to medium-high (grill: 200–220°C / 400–425°F; oven: 220°C / 425°F). Toss the pumpkin wedges with 2 tbs olive oil, smoked paprika, 1 tsp sea salt and 1 tsp black pepper until evenly coated.

Cook pumpkin

If using a grill: place wedges flesh-side down on the grill over direct heat; cook 4–6 minutes until char marks form, then move to indirect heat, cover and cook another 10–15 minutes until tender when pierced with a fork. If using an oven: arrange on a baking sheet in a single layer and roast 25–30 minutes, turning once, until caramelized at edges and tender. Remove and let rest while finishing other components.

Warm and dress beans

Warm a skillet over medium heat and add 1 tbs extra virgin olive oil. Add the minced garlic and cook 30–60 seconds until fragrant but not browned. Add the drained butter beans and cook, stirring, 2–3 minutes until warmed through and edges just begin to soften. Remove from heat and stir in lemon juice, chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm or at room temperature.

Toast seeds

Heat a dry skillet over medium heat. Add the pumpkin and sunflower seeds and toast, stirring frequently, 3–5 minutes until they begin to pop and turn lightly golden. Add 1 tsp olive oil and 1/2 tsp sea salt in the last 30 seconds to coat; stir and remove from heat immediately to prevent burning. Transfer to a bowl to cool slightly.

Make pangrattato

In a small skillet over medium heat, melt 1 tbs butter. Add the torn or grated bread and cook, stirring, until it becomes golden and crunchy, about 4–6 minutes. Add the smashed/grated garlic in the final 30 seconds to lightly toast (be careful not to burn). Stir in lemon zest, red pepper flakes (if using) and 1/4 tsp salt. Remove to a bowl and let cool — the crumbs should be crisp.

Make dressing

Whisk together 2 tbs extra virgin olive oil, 1 tbs sherry or white wine vinegar and 1 tsp honey or maple syrup. Season with 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Stir in fresh thyme leaves.

Assemble and serve

On a large serving platter or individual plates, spread the warm dressed butter beans as a bed. Arrange the roasted Delica pumpkin wedges on top. Scatter toasted seeds over the pumpkin and beans, then sprinkle the pangrattato evenly for crunch. Drizzle the dressing over the pumpkin and around the plate, and finish with a light pinch more flaky sea salt and an extra drizzle of olive oil if desired. Serve warm or at room temperature.