Cheesy Pumpkin Bake

    50 minutes

    This is perfect comfort food - a chunky vegetable stew of butternut pumpkin, carrots and leeks baked in the oven with a cheesy breadcrumb topping.

    3 people made this

    Serves: 4 

    • 1 butternut pumpkin, peeled, deseeded and cut into 1cm dice
    • 400g carrots, peeled and sliced
    • 300g leeks, trimmed, halved lengthways and sliced
    • 2 garlic cloves, finely chopped
    • 2 cups (500ml) bottled chunky salt-reduced pasta sauce
    • 300ml vegetable stock
    • 1/2 teaspoon sugar
    • 6 sprigs of fresh thyme, tied together, or 2 teaspoons dried thyme
    • 40g butter
    • 1 1/4 cups (85g) fresh wholemeal breadcrumbs
    • 2 tablespoons snipped fresh chives
    • 1/3 cup (40g) grated mature cheddar cheese

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Put the butternut pumpkin, carrots, leeks and garlic in a flameproof casserole dish or large saucepan. Pour the pasta sauce and stock into the pan then add the sugar. Bring to the boil, stirring, then reduce the heat. Add the thyme and cook for 12–15 minutes until the vegetables are almost tender when pierced with the tip of a knife. Season to taste.
    2. Meanwhile, preheat the oven to 200 degrees C. For the gratin topping, melt the butter in a saucepan and stir in the breadcrumbs and chives. Remove the pan from the heat.
    3. If you are not using a flameproof casserole dish, transfer the vegetables to an ovenproof dish. Spread the breadcrumb mixture over the vegetables and sprinkle the cheese evenly over the top. Bake for 20 minutes or until the gratin topping is crisp and golden.

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