Pumpkin bake recipe
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- Serves 4
- 20 mins to prepare and 1 hour to cook
- 25 calories / serving
- Freezable
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
Each serving contains
- Energy
- 935kJ 25.0kcal
- Fat
- 11g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 24.9gProtein 6.6gFibre 3.6g
Method
- 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
