Pumpkin & ricotta gratin

4 as a side

 

600g pumpkin

5 thyme sprigs

200g ricotta, drained

1 free-range egg

1/2 cup cream &/ milk

Big pinch of dried chilli flakes

1/4 cup grated parmesan

1/4 cup bread crumbs

Zest of 1/4 lemon

 

Preheat the oven to 190C.

 

Cut the pumpkin into medium small (not very small) chunk. Drizzle over the olive oil, season and scatter over the thyme leaves on the stalk. Roast in the oven for 25 minutes, giving the pan a shake every now and again.

 

Remove from the oven and crumble the thyme leaves off the stalk, discarding the stalks. Dot the ricotta cheese in and around the roasted pumpkin pieces.

 

Beat the egg in a bowl and then add the cream/milk and beat again. Mix in lemon zest, chilli. Pour this over the pumpkin and ricotta.

 

Sprinkle crumbs and the Parmesan over the top & bake 25- 30 minutes until golden brown. Serve immediately with salad.