Quick Pumpkin and Ricotta Pancakes with Green Beans

Remove and discard the skin from the roast squash and put the flesh in a large bowl. Lightly mash with a fork, then mix in the egg yolks, ricotta, flour, baking powder, herbs, spring onions, lemon zest, chilli and salt and pepper, until everything is combined but leaving a few chunks of squash.
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In another bowl, and with a clean whisk, whisk the egg whites to stiff peaks, then carefully fold them into the squash mix, until fully combined, but not overmixed.
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Heat a little butter in a nonstick frying pan and, once hot, add a large spoonful of the mixture per pancake. Cook for one to two minutes on each side, until golden and fluffy. Serve with rocket and a herb oil, if you like.