With vegetables so expensive in the supermarkets, it is encouraging to see that pumpkin is still reasonably priced. I know, too, that many keen gardeners will have their pumpkin harvest stored away for winter use. My Dad was a keen veggie gardener and we always seemed to have a pile of pumpkins stashed in a cane laundry basket on our covered back verandah! This is an easy recipe and one I particularly like.
60gr butter, melted
1 cup dry breadcrumbs
1 cup grated Parmesan cheese
500gr ricotta cheese
4 free-range eggs, lightly beaten
2 cups mashed cooked pumpkin
4 rashers grilled bacon (chopped)*
2-3 spring onions, chopped
1 cup toasted pine nuts
Chopped fresh herbs such as parsley, oregano, basil
Combine melted butter, breadcrumbs and half the Parmesan and press into the
base of a buttered and lined 24 cm spring-form pan.
Beat the ricotta until smooth, gradually add the eggs. Fold in the pumpkin,
bacon, spring onions, pine nuts and remaining Parmesan.
Pour into the lined tin and bake at 180oC for 50-55 minutes.
Serve hot or cold, cut into wedge and sprinkled with fresh herbs.
* For vegetarians, substitute for bacon whatever you would normally use in
Very good for a picnic or the footy!
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