Lifestyle Magazine - WinterSpring 2024

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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