This pumpkin, spinach and ricotta gratin is creamy, dreamy and full of vegies.
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
Method
- Step 1Preheat 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 2Combine 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 3Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until pumpkin is tender and top is lightly browned. Serve.
- Vegetarian
Nutrition
1232 kj
Energy
17g
Fat Total
11.1g
Saturated Fat
4g
Fibre
17.8g
Protein
61mg
Cholesterol
308mg
Sodium
15.9g
Carbs (sugar)
All nutrition values are per serve
Notes
Variation: 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.
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0