Pumpkin bake recipe

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 25 calories / serving
  • Freezable
  • Healthy
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  1. Preheat the oven to 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and allow to stand for a few minutes before serving.

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  • 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
  • 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


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