Everyone loves a bubbling bake fresh out of the oven. This one includes wholesome roasted veggies, a rich, homemade tomato sauce and a crunchy pangrattato. Finish it off with a sprinkling of two types of cheese to guarantee a decadence reserved for someone special such as yourself!
This recipe is under 650kcal per serving
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
peeled pumpkin pieces
garlic & herb seasoning
vegetable stock powder
baby spinach leaves
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
grated Parmesan cheese(ContainsMilk)
shredded Cheddar cheese(ContainsMilk)
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.
While the sauce is simmering, combine the panko breadcrumbs, grated Parmesan cheese and a drizzle of olive oil in a medium bowl. 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.