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Pumpkin Ricotta Bake

Serves 6


  • 400g butternut pumpkin, peeled and chopped
  • 2 rashers lean bacon, chopped
  • 4 spring onions, chopped
  • 2 eggs
  • 1 cup Australian reduced fat milk
  • 250g Australian ricotta or cottage cheese
  • 1/4 cup grated Australian parmesan cheese
  • 1/4 cup dried breadcrumbs
  • paprika, for sprinkling
Download Recipe (PDF)


  1. 1. Steam or microwave pumpkin until tender and place in a buttered ovenproof dish.
  2. 2. Saute bacon and spring onions in a non stick frypan until cooked and sprinkle over pumpkin. Whisk together eggs, milk and cottage cheese and pour over pumpkin mixture.
  3. 3. Sprinkle with parmesan, breadcrumbs and paprika. Bake at 200°C for 30 minutes until golden brown and set. Serve cut into wedges.

Nutritional Information

Nutrients per serve:
Energy (kj) 778
Protein (g) 14
Fat, Total (g) 10
Carbohydrates (g) 11
Sodium (mg) 0
Calcium (mg) 239
Iron (mg) 0


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