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Cheesy Pumpkin, Tomato & Veggie Bake

Cheesy Pumpkin, Tomato & Veggie Bake

with Pear Salad & Pangrattato

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What do you get when you bake slightly sweet roasted veg with a homemade herby tomato sauce, shredded Cheddar and a Parmesan-spiked pangrattato? The kind of dish that will have you excited to eat your veggies! Serve with a refreshing pear salad for added texture and to cut through the richness.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcalVeggie
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

peeled & chopped pumpkin

1

zucchini

1

onion

2 clove

garlic

½

pear

1 box

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 bag

mixed leaves

1 packet

panko breadcrumbs

(ContainsGluten)

1 sachet

garlic & herb seasoning

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2522 kJ
Fat28 g
of which saturates17.4 g
Carbohydrate61.6 g
of which sugars27.7 g
Protein22.9 g
Sodium2500 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 220°C/200°C fan-forced. Cut zucchini into bite-sized chunks. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

Meanwhile, finely chop onion and garlic. Thinly slice pear (see ingredients).

3

In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook onion until tender, 3-4 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add diced tomatoes with garlic & onion, vegetable stock powder, a good pinch of brown sugar, the butter and a splash of water. Simmer until slightly thickened, 5-6 minutes. Stir in 1/2 the mixed leaves until just wilted. Season to taste.

4

While the sauce is simmering, combine panko breadcrumbs and grated Parmesan cheese in a medium bowl. Drizzle with olive oil. Season, then stir to combine.

5

Transfer roasted veggies to a baking dish. Add the tomato sauce, gently stirring to combine. Top evenly with shredded Cheddar cheese, followed by the pangrattato. Bake until golden, 8-10 minutes. Meanwhile, combine pear and remaining mixed leaves in a second medium bowl. Add a drizzle of balsamic vinegar and olive oil. Season, then toss to coat.

6

Divide cheesy pumpkin, tomato and veggie bake between plates. Serve with pear salad.