Name: Pumpkin and ricotta bake
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
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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