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Pumpkin, spinach and ricotta gratin
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This pumpkin, spinach and ricotta gratin is creamy, dreamy and full of vegies.
Ingredients
- 1 bunch English spinach, trimmed
- ½ cup reduced-fat cream
- 400g fresh reduced-fat ricotta cheese (see note)
- ⅓ cup finely grated parmesan cheese
- 800g butternut pumpkin, peeled, thinly sliced
- 1 small brown onion, halved, thinly sliced
Instructions
- Preheat oven to 180°C/160°C fan-forced. Place spinach and 1 tablespoon cold water in a microwave-safe bowl. Microwave, covered, on HIGH (100%) for 1 to 2 minutes or until spinach has wilted. Drain. Cool for 3 minutes. Drain excess liquid from spinach. Roughly chop.
- Combine cream, ricotta, and parmesan in a bowl. Season with pepper. Place one third of the pumpkin, spinach, onion and cream mixture in a greased, 4cm-deep, 6 cup-capacity oven-proof dish. Repeat with remaining pumpkin, spinach, onion and cream mixture.
- Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until pumpkin is tender and top is lightly browned. Serve.
Notes
You could use 800g orange sweet potato instead of pumpkin and layer 1 cup sliced chargrilled capsicum with vegies in step 2.
Note: We used fresh ricotta cheese from the supermarket deli section. Serve with grilled lamb or chicken skewers.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Note: We used fresh ricotta cheese from the supermarket deli section. Serve with grilled lamb or chicken skewers.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
