Pumpkin and ricotta bake
A crispy baked pumpkin and ricotta dish that is a great healthy side to go with meaty dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Stove
- Baking dish
- Baking sheet
- Saucepan
- Colander
- Mixing bowl
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 500 grams jap pumpkin, chopped coarsely
- 1 red onion (80g), sliced
- 1 fresh long red chilli, seeded, sliced
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 cup (240g) fresh ricotta
- 1/3 cup (50g) pine nuts
- 400 grams fresh borlotti beans, shelled
- 1/2 cup (35g) panko breadcrumbs
- 1/2 cup (40g) finely grated parmesan
- 1 teaspoon finely grated lemon rind
- 2 tablespoons olive oil, extra
- 175 grams broccolini, halved lengthways
- 1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely
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