Name: Layered Pumpkin, Spinach & Ricotta Bake with Cranberry Honey Walnut Crunch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups pumpkin, thinly sliced or roasted; 3 cups fresh spinach (or 1½ cups cooked, squeezed dry); 1 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 large egg; 2 garlic cloves, minced; 1 tbsp olive oil; Salt and black pepper, to taste; 1/2 tsp ground nutmeg (optional); 1/2 cup walnuts, chopped; 1/3 cup dried cranberries; 2 tbsp honey; 1 tbsp butter; Pinch of salt; Fresh thyme; Chili flakes; Lemon zest

Description

Layered Pumpkin, Spinach & Ricotta Bake with Cranberry Honey Walnut Crunch is a comforting vegetarian casserole featuring tender pumpkin, creamy ricotta, spinach, melted mozzarella and a sweet crunchy walnut topping. Perfect for holiday dinners or cozy family meals.

Ingredients

For the Bake:

2 cups pumpkin, thinly sliced or roasted

3 cups fresh spinach (or 1½ cups cooked, squeezed dry)

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 large egg

2 garlic cloves, minced

1 tbsp olive oil

Salt and black pepper, to taste

1/2 tsp ground nutmeg (optional)

For the Cranberry Honey Walnut Crunch:

1/2 cup walnuts, chopped

1/3 cup dried cranberries

2 tbsp honey

1 tbsp butter

Pinch of salt

Optional:

Fresh thyme

Chili flakes

Lemon zest

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C/170°C fan).

2. If using raw pumpkin slices, roast or blanch them until just tender.

3. Heat the olive oil in a skillet over medium heat. Sauté the garlic until fragrant, then add the spinach and cook until wilted. Allow it to cool and squeeze out any excess moisture.

4. In a bowl, combine the ricotta, egg, Parmesan cheese, nutmeg, salt and black pepper until smooth.

5. Grease a baking dish and layer the pumpkin slices, cooked spinach and ricotta mixture. Repeat the layers, finishing with the remaining ricotta mixture and shredded mozzarella on top.

6. Bake for 30 to 35 minutes until the casserole is set and the cheese is golden.

7. Meanwhile, melt the butter in a small skillet. Toast the walnuts, then stir in the dried cranberries, honey and a pinch of salt. Cook for 1 to 2 minutes until glossy.

8. Allow the bake to rest for 5 to 10 minutes before spooning the cranberry honey walnut crunch over the top. Garnish with fresh thyme, lemon zest or chili flakes if desired and serve warm.

Notes

Roast the pumpkin first for extra sweetness and flavor.

Squeeze as much moisture as possible from the spinach to keep the bake firm.

Allow the casserole to rest before slicing for cleaner servings.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Delicious reheated or enjoyed at room temperature.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking
Cuisine: Mediterranean