Pumpkin and Ricotta Casserole

Pumpkin and Ricotta Casserole


16 people made this

About this recipe: A rich and creamy pumpkin dish. Pumpkin is topped with a mixture of eggs, milk and ricotta cheese, then baked to perfection. Serve as a side dish to any meal. It goes particularly well with roast meats.


Serves: 6 

  • 1 (900g) pumpkin
  • 1 large onion, finely chopped
  • 30g unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 eggs
  • 175ml milk
  • 185g ricotta cheese

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Preheat the oven to 190 C / Gas 5. Coat a large baking dish with oil.
  2. Cut pumpkin in half and remove seeds; cut into 5mm thick slices. Peel slices and place pumpkin slices into a large bowl. Toss with onion and melted butter and season with salt and white pepper. Arrange in prepared baking dish.
  3. Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes or until golden brown.

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