Pumpkin, spinach and ricotta gratin

Name: Pumpkin, spinach and ricotta gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 bunch English spinach, trimmed; 1/2 cup reduced-fat cream; 400g fresh reduced-fat ricotta cheese (see note); 1/3 cup finely grated parmesan cheese; 800g butternut pumpkin, peeled, thinly sliced; 1 small brown onion, halved, thinly sliced

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 4

Cost: $3.13 /serving

Author : Emma Braz

autumn winter bake

Ingredients

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1 bunch English spinach, trimmed1/2 cup reduced-fat cream400 grams fresh reduced-fat ricotta cheese (see note)1/3 cup finely grated parmesan cheese800 grams butternut pumpkin, peeled, thinly sliced1 small brown onion, halved, thinly sliced

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Instructions

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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.