Baked pumpkin and ricotta

Ditch the meat without compromising on flavour.

  • 1 hr cooking
  • Serves 4
  • Print
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?


  • 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)


  • 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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