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Pumpkin bake recipe
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16 ratings
This easy, cheesy pumpkin bake recipe uses only 5 ingredients and is the perfect way to use leftover pumpkin at Halloween. Arrange your sweet tomatoes and pumpkin in your dish then scatter with grated cheddar and bake until golden - delicious. See method
Ingredients
- 50ml olive oil
- 5 large vine tomatoes, halved
- 1/2 pumpkin, peeled, de-seeded and diced
- 50g cheddar, finely grated
- small handful of thyme leaves
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
935kj
25kcal
11%
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Fat
11g
16%
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Saturates
7g
35%
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Sugars
13g
14%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 24.9g
Protein 6.6g
Fibre 3.6g
Method
This easy, cheesy pumpkin bake recipe uses only 5 ingredients and is the perfect way to use leftover pumpkin at Halloween. Arrange your sweet tomatoes and pumpkin in your dish then scatter with grated cheddar and bake until golden - delicious.
- Preheat the oven to 180°C.
- Arrange the tomato halves face-side up in an oval roasting dish so that there are a few gaps between them where the pumpkin will go. Dot the pumpkin into these spaces so that everything is neatly packed into the dish.
- Drizzle with olive oil and season well, then sprinkle the thyme leaves on top. Cover the dish with foil then bake for 30-40 minutes until the pumpkin is soft.
- Remove from the oven, discard the foil and sprinkle the cheese on top. Return to the oven for 10-15 minutes until the cheese has melted.
- Remove and allow to stand for a few minutes before serving.
See all Halloween recipes