Cheesy Pumpkin & Veggie Bake
with Crunchy Pangrattato & Pear Salad
- Wheat
- Gluten
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Peeled Pumpkin Pieces
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1
Pear
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
1
Parsnip
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip into bite-sized chunks. Place peeled & chopped pumpkin and parsnip on a lined oven tray with a good drizzle of olive oil and a pinch of salt. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the brown onion and garlic. Thinly slice the pear (see ingredients).
In a medium saucepan, heat a drizzle of olive oil over a medium heat. Cook the onion until tender, 3-4 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the chopped tomatoes, a pinch of brown sugar, the vegetable stock powder, butter and a splash of water. Simmer until slightly thickened, 5-6 minutes. Add 1/2 the baby spinach leaves, then stir until just wilted. Season to taste.
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese and a drizzle of olive oil. Season with salt and pepper.
Transfer the roasted veggies to a baking dish, then add the tomato sauce and gently stir to combine. Sprinkle over the shredded Cheddar cheese and pangrattato. Bake it until golden, 8-10 minutes. Meanwhile, combine the pear, remaining baby spinach and a drizzle of balsamic vinegar and olive oil in a second medium bowl. Season and toss to coat.
Divide the cheesy pumpkin and veggie bake between plates. Serve with the pear salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, especially the crunchy topping and garlic flavour, though some found it too salty or acidic.
- Ease of prep: Customers appreciated how simple and quick this meal was to prepare, with generous portions that were filling.
- Suggestions: Consider adding protein like lentils or chickpeas for a more substantial meal; reduce salt content for a more balanced flavour.
- Next-day meals: The bake kept well, with some enjoying leftovers for lunch the following day.
- Salad: While some found the pear salad refreshing, others suggested adding more ingredients or a dressing to enhance it.
