Description
A comforting, colourful vegetable bake layered with tender roasted pumpkin, creamy spinach and ricotta, melted mozzarella and Parmesan, and a sweet cranberry honey walnut crunch. Fresh thyme and seasonal flavours make it a cosy vegetarian main dish or side.
Ingredients
For the Pumpkin Layer
3 cups pumpkin, peeled and cubed (420 g)
2 tbsp olive oil (30 ml)
1 tsp salt (6 g)
½ tsp black pepper (1 g)
1 tsp dried thyme (1 g)
½ tsp garlic powder (1.5 g)
For the Spinach & Ricotta Layer
5 oz baby spinach (140 g)
1½ cups ricotta cheese (375 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
1 clove garlic, minced (3 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
¼ tsp ground nutmeg (0.5 g)
For the Cranberry Honey Walnut Crunch
¾ cup walnuts, roughly chopped (85 g)
½ cup dried cranberries (60 g)
2 tbsp honey (42 g)
1 tbsp butter, melted (14 g)
½ tsp cinnamon (1 g)
For the Topping
½ cup shredded mozzarella cheese (55 g)
2 tbsp grated Parmesan cheese (12 g)
1 tsp fresh thyme leaves (1 g)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish with a little olive oil and set aside.
2. Toss the pumpkin cubes with olive oil, salt, black pepper, dried thyme, and garlic powder until evenly coated. Spread the pumpkin in a single layer on a baking sheet.
3. Roast the pumpkin for 25–30 minutes, or until tender with lightly caramelised edges. Allow it to cool slightly before assembling the bake.
4. While the pumpkin roasts, place the baby spinach in a large skillet over medium heat. Cook for 2–3 minutes, stirring occasionally, until wilted.
5. Remove the spinach from the heat and squeeze out as much excess moisture as possible. Chop the spinach.
6. Combine the chopped spinach with ricotta, Parmesan, egg, minced garlic, salt, black pepper, and nutmeg. Stir until evenly combined.
7. Reduce the oven temperature to 375°F (190°C). Arrange half of the roasted pumpkin in the bottom of the prepared baking dish, gently pressing it into an even layer.
8. Spread the spinach and ricotta mixture evenly over the pumpkin, then add the remaining roasted pumpkin and spread it across the top.
9. Sprinkle the shredded mozzarella and grated Parmesan evenly over the pumpkin layer.
10. In a small bowl, combine the chopped walnuts, dried cranberries, honey, melted butter, and cinnamon. Mix gently until evenly coated.
11. Scatter the cranberry honey walnut mixture evenly over the cheese layer.
12. Bake at 375°F (190°C) for 25–30 minutes, or until the cheese has melted and the edges are bubbling. If desired, broil for 1–2 minutes at the end for a lightly golden top, watching carefully.
13. Remove the bake from the oven and let it rest for 10 minutes before serving.
14. Finish with fresh thyme leaves and serve warm, allowing the layers to settle slightly before portioning.
Notes
Squeeze the wilted spinach thoroughly before mixing it with the ricotta to help keep the filling creamy rather than watery. Cut the pumpkin into similar-sized cubes so they roast evenly and make the layers easier to assemble. Let the roasted pumpkin cool for a few minutes before layering to help prevent the ricotta mixture from becoming too loose. Watch the walnut topping carefully if using the broiler because the honey and cranberries can brown quickly. A 10-minute rest allows the layers to settle, making the bake easier to portion and serve. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out as much excess moisture as possible. The pumpkin and spinach-ricotta mixture can be prepared ahead of time and refrigerated until ready to assemble and bake. A mild melting cheese can be used in place of some or all of the mozzarella. Another liquid sweetener can be substituted for honey, although the flavour and texture may vary. Serve warm as a vegetarian main dish or alongside roasted vegetables, a crisp green salad, or your favourite grain.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean