La Estrella Pumpkin with Dates and Ricotta Salata

Preheat grill or set broiler on highDrizzle pumpkin with just enough olive oil to coatSeason with salt, pepper and pumpkin spiceChar on grill or under broiler until pumpkin begins to caramelize.Meanwhile, combine Ricotta Salata, pumpkin seeds, dates and lemon vinaigrette in bowl to make relish.Place romesco in thin layer on bottom of large serving dish, and arrange pumpkin wedges on top.Drizzle a good bit of the relish on top of each piece of pumpkinPumpkinPreheat oven to 400 degrees.Peel pumpkin. Cut in half and scoop out seeds.Place pumpkin in bowl and add oil, garlic, thyme and distribute pumpkin spiceSeason with salt and cracked pepperPlace in large ovenproof pan, cut side up, and cover with foilBake until tender. Time will vary greatly depending on moisture level. A fork should pierce and be removed easily.Can be made couple days in advance and stored in refrigerator. Pumpkin SpiceCombine all ingredients. Store in an airtight container for up to 3 months.Spiced Pumpkin SeedsPreheat oven to 375 degrees.Place pumpkin seeds on small pan, and bake 7 minutes.Remove from oven, and place in bowl.Toss with remaining ingredients and put back on pan in oven for 5 more minutesCool, then crush slightly (a small food processor works well)Store in an airtight container for up to a monthLemon VinaigretteCombine lemon juice, shallot, garlic, salt and pepperLet stand for 5 minutesAdd olive oil and herbsWinter Squash RomescoPreheat oven to 400 degrees.Peel squash and cut into 1-2” chunksRoast, covered for about 45 minutes.Once squash is nearly tender, uncover and add onion, garlic, spices and oregano and continue to bake until pumpkin is very tender and onion and garlic are a little charred.Transfer to a blender or food processor, and add almonds. Add sherry vinegar and purée until smooth.Slowly add olive oil then taste and adjust seasoning.Serve at room temperature.