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Pumpkin bake recipe

16 ratings

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 hr 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

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
935kj
25kcal 11%
Fat
11g 16%
Saturates
7g 35%
Sugars
13g 14%
Salt
0.5g <1%

of the reference intake
Carbohydrate 24.9g Protein 6.6g Fibre 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