Name: Baked pumpkin and ricotta
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 grams jap pumpkin, cut into wedges; 1 small red onion (80g), cut into thin wedges; 1 fresh long red chilli, seeded, sliced; ½ teaspoon ground cinnamon; 2 tablespoons olive oil; 1 cup (240g) fresh ricotta; ¹⁄³ cup (50g) pine nuts; ½ cup (35g) panko (japanese) breadcrumbs; ½ cup (40g) finely grated parmesan; 1 teaspoon finely grated lemon rind; 2 tablespoons olive oil, extra; 400 grams canned butter beans, drained, rinsed; 175 grams broccolini, halved lengthways; ½ cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely; 1 medium lemon (140g), rind cut into thin strips (see tip)

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

Looking for more vegetarian meals?

Ingredients

500 grams jap pumpkin, cut into wedges

1 small red onion (80g), cut into thin wedges

1 fresh long red chilli, seeded, sliced

½ teaspoon ground cinnamon

2 tablespoons olive oil

1 cup (240g) fresh ricotta

¹⁄³ cup (50g) pine nuts

½ cup (35g) panko (japanese) breadcrumbs

½ cup (40g) finely grated parmesan

1 teaspoon finely grated lemon rind

2 tablespoons olive oil, extra

400 grams canned butter beans, drained, rinsed

175 grams broccolini, halved lengthways

½ cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely

1 medium lemon (140g), rind cut into thin strips (see tip)

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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