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Cheesy Pumpkin & Veggie Bake

Cheesy Pumpkin & Veggie Bake

with Crunchy Pangrattato & Pear Salad

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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

Tags:VeggieUnder 650kcal
Allergens:MilkGluten

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1

parsnip

1

onion

2 clove

garlic

1 sachet

garlic & herb seasoning

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

½

pear

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

1 pinch

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2604 kJ
Fat28.3 g
of which saturates17.4 g
Carbohydrate61.8 g
of which sugars32.2 g
Protein24 g
Sodium2496 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

While the veggies are roasting, finely chop the brown onion and garlic. Thinly slice the pear (see ingredients).

3

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.

4

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.

5

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.

6

Divide the cheesy pumpkin and veggie bake between plates. Serve with the pear salad.