Butternut
squash and
pumpkin bake
Ingredients
1 butternut squash diced
250g pumpkin diced
3 large peeled and sliced potatoes
500g passata
Fresh herbs
2 cloves of garlic
Salt and pepper to taste
1 jar green pesto
100g grated cheddar & parmesan
2 slices of bread grated into breadcrumbs
Method
• Heat your oven to 180 degrees. Roast
the squash and pumpkin with salt and
pepper for 30-40 minutes until cooked.
Check your vegetables are fork tender,
and if so, leave aside.
• Boil water in a saucepan and add salt.
Cook your potatoes until tender - about
10 minutes.
• For your sauce, use a frying pan to fry
garlic and onions until soft. Add pesto,
and cook until fragrant. Add your
passata and bring to the boil with salt
and pepper to taste. Leave on a simmer
for a few minutes.
• To assemble your bake, make layers
of your roasted squash and pumpkin,
before adding a layer of potatoes and
cheese. Repeat to create a few layers.
For the topping, grate breadcrumbs and
mix with cheese and pesto. Spread this
across the top of your bake.
• Place the bake back in the oven until the
top is golden brown.
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