Quick & Easy

Pumpkin and ricotta bake

A crispy baked pumpkin and ricotta dish that is a great healthy side to go with meaty dishes.
pumpkin and ricotta bake



1.Preheat oven to 220°C/425°F.
2.Place pumpkin in four shallow 2-cup (500ml) ovenproof pans or dishes with onion, chilli and cinnamon; drizzle with oil. Season; toss to combine. Drop spoonfuls of ricotta onto pumpkin. Roast 25 minutes or until pumpkin is just tender.
3.Meanwhile, place pine nuts on an oven tray; roast 3 minutes or until browned lightly. Cool.
4.Place beans in a medium saucepan with enough water to cover; bring to the boil. Reduce heat; simmer, uncovered, over low heat, 20 minutes or until tender; drain.
5.Combine breadcrumbs, parmesan, rind and extra oil in a small bowl; season.
6.Sprinkle beans over pumpkin; arrange broccolini on top, then sprinkle with pine nuts and breadcrumb mixture. Roast a further 10 minutes or until breadcrumbs are browned.
7.Serve bake sprinkled with parsley.

If fresh borlotti beans are unavailable, replace with 1 cup drained and rinsed canned borlotti beans; there will be no need to simmer them, just add them in step 6.


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