Pumpkin and ricotta bake

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

  • 1 hr cooking
  • Serves 4
  • Print


Pumpkin and ricotta bake
  • 500 gram jap pumpkin, chopped coarsely
  • 1 red onion (80g), sliced
  • 1 fresh long red chilli, seeded, sliced
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon olive oil
  • 1 cup (240g) fresh ricotta
  • 1/3 cup (50g) pine nuts
  • 400 gram fresh borlotti beans, shelled
  • 1/2 cup (35g) panko breadcrumbs
  • 1/2 cup (40g) finely grated parmesan
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon olive oil, extra
  • 175 gram broccolini, halved lengthways
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely


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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