Roasted pumpkin and ricotta gratin recipe
Creamy roasted pumpkin and ricotta gratin with thyme, chilli, and a crispy Parmesan topping. A simple, delicious side or vegetarian main dish.
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Ingredients
- 550 - 600 grams pumpkin which has the skin and seeds removed
- 5 thyme leaves
- glug of olive oil
- salt and pepper
- 200 grams ricotta drained
- 1 free-range egg
- 1/2 cup 125ml cream
- 2 tsp chopped parley
- 1 tsp fresh thyme leaves removed from stalk
- pinch of dried chilli flakes or more if you like heat
- 1/4 cup grated parmesan + 2 tablespoons
- 4 Tbsp 1/4 cup white bread crumbs
- zest of 1/4 lemon
Instructions
- Preheat the oven to 190C.
- Cut the pumpkin into medium-small (not very small) chunk. I like it fairly chunky but not too much so. Drizzle over the olive oil, season the salt and pepper, and scatter over the thyme leaves on the stalk. Roast in the oven for 20 minutes, giving the pan a shake every now and again.
- Remove from the oven and crumble the thyme leaves off the stalk, discarding the stalks. Empty into an appropriately sized gratin or baking dish. Dot 3/4 of the ricotta cheese in and around the roasted pumpkin pieces.
- Beat the egg in a bowl and then add the cream and beat again. Add the parsley, thyme, lemon zest, chilli and salt and pepper. Mix in the remaining 1/4 of ricotta and 2 tablespoons of Parmesan cheese. Mix. Pour this over the pumpkin and ricotta.
- Mix the crumbs and the Parmesan and sprinkle this over the top. bake for about 25- 30 minutes until golden brown. Serve immediately
Notes
Store any leftovers in the fridge and reheat in a microwave. This is not suitable for home freezing as rictta tends to get quite watery.
Servings: 4