Wonderfully warming on a chilly day, this toasty bake is full of flavour and packed full of healthy veg. Add the mustard for some extra zing.
Prep time: 20 minutes + standing
Cook time:1 1/4 hours
Serves: 2 adults and 2 children
600 g/1 lb 5 oz pumpkin or butternut squash, peeled, deseeded and cut into1 cm/1-2 inch cubes
2 small red onions, thinly sliced
2 teaspoons chopped thyme
1 tablespoon olive oil
125 g/4½ oz wholemeal bread, torn into chunky pieces
1 garlic clove, crushed
1 tablespoon wholegrain mustard (optional)
250 ml/8 fl oz whole milk
125 g/4½ oz frozen peas
125 g/4½ oz Cheddar cheese, grated
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Scatter the pumpkin or squash, onions and thyme in a roasting tin. Drizzle with the oil and mix together well. Roast in the oven for 40 minutes, turning the vegetables occasionally until they begin to colour.
3. Remove the vegetables from the oven and reduce the oven temperature to 170°C/325°F/ Gas Mark 3.
4. Scatter half the bread in the base of1.2 litre/2 pint (or larger) shallow ovenproof dish or pie dish. Beat together the eggs, garlic and mustard (if using) in a jug until smooth, then beat in the milk.
5. Stir the frozen peas into the roasted vegetables, then tip half the vegetable mixture over the bread and sprinkle with half the cheese. Repeat the layers with the remaining bread, roasted vegetables and cheese. Pour over the egg mixture and leave the bake to stand for 15 minutes.
6. Cook the bake in the oven for 40 minutes until golden and the custard is lightly set. Serve hot with steamed vegetables.
Save the seeds!
Don't throw away the seeds from your pumpkin or squash. Instead, use them as counters, put them in a plastic bottle to make a shaker, or stick them on paper with glitter and paint to make pumpkin-seed art.
Ella's Kitchen The Big Baking Book is out now, published by Hamlyn, £14.99, hardback.
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