Step 1

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.

Step 2

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.

Step 3

Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until pumpkin is tender and top is lightly browned. Serve.