Pumpkin-spinach gratin with crispy Parmesan crust

Step 1/6

• 250 g butternut squash
• 1 tbsp olive oil
• ¼ tsp ground cinnamon
• ½ tsp ground caraway
• ⅛ tsp ground nutmeg
• ⅛ 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

• 1½ cloves garlic
• ½ lime
• 100 g ricotta cheese
• ½ egg
• 75 ml heavy cream
• 12½ g Parmesan cheese
• ½ 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

• 2 tbsp breadcrumbs
• 25 g 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

• 75 g smoked bacon
• 150 g 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

• 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

• 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!

Enjoy your meal!