Toasty Pumpkin Bake

Toasty Pumpkin Bake
A wonderfully warming Toasty Pumpkin Bake - full of flavour and packed full of healthy veg.
Serves
2
Prep
20
min
Cook
75
min


Ingredients
Method
- 600 g/1 lb 5 oz pumpkin or butternut squash, peeled, deseeded and cut into
- 1 cm/½ inch cubes
- 2 small red onions, thinly sliced
- 2 teaspoons chopped thyme
- 1 tablespoon olive oil
- 125 g/4½ oz wholemeal bread, torn into chunky pieces
- 4 eggs
- 1 garlic clove, crushed
- 1 tablespoon wholegrain mustard (optional)
- 250 ml/8 fl oz whole milk
- 125 g/4½ oz frozen peas
- 125 g/4½ oz Cheddar cheese, grated
Fun For Little Ones
Save the seeds! Don’t throw away the seeds from your pumpkin or squash. put them in a plastic bottle to make a shaker to listen to foodie sounds
Swap This For That
This is super scrummy with any root vegetable like sweet potato, plantain or parsnip (instead of squash or pumpkin)
Handy Tips
Tickle tiny taste buds + add a teeeny bit of mustard for some extra zing.
You might like
I’m from The Big Baking Book
The Big Baking Book - the Yellow One is packed with over 100 healthier savoury + sweet baking recipes, all taste tested and given the thumbs up by kids.