Ingredients

Sweet roast pumpkin

• 1.25kg Kent pumpkin
• 3 large sprigs fresh thyme
• 2 garlic cloves, unpeeled
• 1 tablespoon maple syrup
• 1 tablespoon extra virgin olive oil

Frittata

• 1 tablespoon extra virgin olive oil
• 1 chorizo, diced
• 1 red onion, cut into wedges
• 1 red capsicum, chopped
• 6 eggs
• 1/2 cup pure cream
• 1/4 cup finely grated parmesan
• 1 quantity spice-roasted beetroot (see notes)
• 1/2 x 250g tub smooth ricotta
• 60g baby rocket
• 1/2 cup walnuts, chopped
• Fresh flat-leaf parsley leaves, to serve

Method

• Step 1 Prepare pumpkin: Preheat oven to 220C/200C fan-forced. Line a small roasting pan with baking paper.
• Step 2 Scoop seeds from pumpkin and discard. Place pumpkin in prepared pan. Top with thyme and garlic. Drizzle with maple syrup and oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool.
• Step 3 Remove and discard skin from pumpkin. Cut into 4cm pieces. Squeeze reserved garlic from skins. Finely chop.
• Step 4 Heat oil in a 23cm (base) flameproof, ovenproof frying pan over medium-high heat. Add chorizo and onion. Cook, stirring, for 3 minutes or until onion just starts to soften. Add capsicum and garlic. Cook for 1 minute.
• Step 5 Meanwhile, whisk eggs, cream and parmesan. Season with salt and pepper.
• Step 6 Add the pumpkin and beetroot to pan. Stir gently to combine. Pour egg mixture over vegetable mixture. Dollop with ricotta. Reduce heat to medium-low. Cook for 5 minutes or until almost set.
• Step 7 Meanwhile, preheat grill on high.
• Step 8 Place frittata under grill. Cook for 3 to 5 minutes or until frittata is golden and just set. Sprinkle with rocket, walnuts and parsley. Serve.