Pumpkin, silverbeet and mushroom bake

SERVES 8 TIME 1 hour LEVEL Medium

INGREDIENTS

800g peeled butternut pumpkin, cut into 5mm-thick slices

1/2 teaspoon chilli flakes

2 teaspoon extra virgin olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

500g mushrooms, wiped clean, sliced 1 bunch silverbeet, leaves trimmed, chopped

400g reduced-fat fresh ricotta

1 egg

80ml (1/3 cup) reduced-fat milk

40g (1/2 cup) finely grated parmesan (or vegetarian hard cheese)

125g cherry tomatoes, halved

Salad greens, to serve (optional)

INSTRUCTIONS

Preheat oven to 200°C-180°C fanforced. Lightly grease a 2l ovenproof dish with olive oil. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Spray lightly with olive oil. Sprinkle with chilli. Roast for 20-25 minutes or until golden and tender. Meanwhile, heat the oil in a large, deep non-stick frying pan over medium heat.

Cook onion, stirring, for 5 minutes or until so ened. Add garlic and mushrooms. Cook, stirring, for 3-4 minutes or until golden. Add silverbeet. Cook, stirring, for 2 minutes or until wilted. Season. Set aside to cool. Drain excess liquid. Combine the rico a, egg, milk and half the parmesan in a bowl. Season. Layer one-third of the pumpkin slices in the prepared dish. Top with half the mushroom mixture. Spread with one-third of the rico a mixture. Repeat. Top with remaining pumpkin. Spread with the remaining rico a mixture. Press tomato, cutside up, into the rico a. Sprinkle with remaining parmesan. Bake for 25-30 minutes or until golden. Set aside for 5 minutes. Serve with greens, if using.