Dinner ideas

Baked pumpkin and ricotta

Ditch the meat without compromising on flavour.

This hearty vegetarian dish is full of baked pumpkin, beans and ricotta with a crunchy breadcrumb topping and fresh broccolini.

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1.Preheat oven to 220°C.
2.Place pumpkin in four shallow 2-cup (500ml) ovenproof dishes with onion, chilli and cinnamon; drizzle with oil. Season; toss to combine. Drop spoonfuls of ricotta onto pumpkin. Roast for 25 minutes or until pumpkin is just tender.
3.Meanwhile, place pine nuts on an oven tray; place in oven for 3 minutes or until browned lightly. Cool.
4.Combine breadcrumbs, parmesan, grated rind and extra oil in a small bowl; season.
5.Sprinkle beans over pumpkin; arrange broccolini on top, then sprinkle with pine nuts and breadcrumb mixture. Return to oven for a further 10 minutes or until breadcrumbs are browned.
6.Serve sprinkled with parsley and strips of rind.

If you have one, use a zester to create the strips of lemon rind. If you don’t have one, use a vegetable peeler to remove the rind, avoiding the white pith, then cut it into long thin strips.


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