Pumpkin-spinach gratin with crispy Parmesan crust

Pumpkin-spinach gratin with crispy Parmesan crust

Based on 6 ratings

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
500 g butternut squash
300 g baby spinach
75 g Parmesan cheese (divided)
3 tbsp olive oil (divided)
½ tsp ground cinnamon
1 tsp ground caraway
¼ tsp ground nutmeg
¼ tsp cayenne pepper
3 cloves garlic
lime
200 g ricotta cheese
egg
150 ml heavy cream
4 tbsp breadcrumbs
150 g smoked bacon (diced)
salt
pepper
Metric
Imperial

Utensils

  • oven
  • large bowl
  • cutting board
  • knife
  • fine grater
  • citrus press
  • hand mixer with beaters
  • grater
  • small bowl
  • frying pan
  • cooking spoon
  • baking dish

Nutrition per serving

Cal
787
Protein
19g
Fat
71g
Carb
19g

Step 1/6

Preheat the oven to 200°C/390°F. Halve and deseed butternut squash, then dice into bite-sized pieces. Transfer butternut spash into a large bowl and add olive oil, ground cinnamon, caraway, nutmeg, cayenne pepper. Season with salt and pepper and toss to coat, then set butternut squash aside.
  • 500 butternut squash
  • 2 tbsp olive oil
  • ½ tsp ground cinnamon
  • 1 tsp ground caraway
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • salt
  • pepper
  • oven
  • large bowl
  • cutting board
  • knife

Preheat the oven to 200°C/390°F. Halve and deseed butternut squash, then dice into bite-sized pieces. Transfer butternut spash into a large bowl and add olive oil, ground cinnamon, caraway, nutmeg, cayenne pepper. Season with salt and pepper and toss to coat, then set butternut squash aside.

Step 2/6

Peel and finely chop garlic. Zest and juice the lime. Add ricotta cheese, egg, heavy cream, chopped garlic, freshly grated Parmesan cheese, half of the lime zest, and remaining olive oil to a bowl and use a hand mixer to stir to combine. Season with salt and pepper to taste.
  • 3 cloves garlic
  • 1 lime
  • 200 ricotta cheese
  • 1 egg
  • 150 ml heavy cream
  • 25 Parmesan cheese
  • 1 tbsp olive oil
  • salt
  • pepper
  • fine grater
  • citrus press
  • hand mixer with beaters
  • grater
  • small bowl

Peel and finely chop garlic. Zest and juice the lime. Add ricotta cheese, egg, heavy cream, chopped garlic, freshly grated Parmesan cheese, half of the lime zest, and remaining olive oil to a bowl and use a hand mixer to stir to combine. Season with salt and pepper to taste.

Step 3/6

Add breadcrumbs, remaining freshly grated Parmesan cheese, and remaining lime zest to a bowl and stir to combine. Set aside.
  • 4 tbsp breadcrumbs
  • 50 Parmesan cheese
  • small bowl

Add breadcrumbs, remaining freshly grated Parmesan cheese, and remaining lime zest to a bowl and stir to combine. Set aside.

Step 4/6

Fry diced smoked bacon in a large frying pan until crispy. Add baby spinach and keep frying until the spinach starts to wilt. Deglaze with half of the lime juice and season with salt and pepper to taste. Remove from heat.
  • 150 smoked bacon
  • 300 baby spinach
  • salt
  • pepper
  • frying pan
  • citrus press
  • cooking spoon

Fry diced smoked bacon in a large frying pan until crispy. Add baby spinach and keep frying until the spinach starts to wilt. Deglaze with half of the lime juice and season with salt and pepper to taste. Remove from heat.

Step 5/6

Add spiced butternut squash and spinach-bacon mixture to a baking dish and stir to combine. Spread the ricotta cheese mixture on top and sprinkle with Parmesan cheese mixture.
  • baking dish

Add spiced butternut squash and spinach-bacon mixture to a baking dish and stir to combine. Spread the ricotta cheese mixture on top and sprinkle with Parmesan cheese mixture.

Step 6/6

Bake at 200°C/390°F  for approx. 20 min. or until the Parmesan cheese crust is golden brown. Remove the gratin from the oven and let sit for approx. 5 min. before serving. Enjoy!
  • oven

Bake at 200°C/390°F for approx. 20 min. or until the Parmesan cheese crust is golden brown. Remove the gratin from the oven and let sit for approx. 5 min. before serving. Enjoy!