Pumpkin vegetable bake
Ingredients:
1 medium size pumpkin
1 small celery
200g Cavolo Nero
165g cream cheese
200g mozzarella
300 ml vegetable stock
50g pumpkin seeds
2 tsp Cayenne pepper
salt
Serves 4
Preheat the oven to 200°C. Cut the pumpkin into wedges, discard the seeds, and roast it for 10-15 minutes or until it softens and is easy to peel.
Meanwhile, whisk the cream cheese and vegetable stock in a cooking pot over medium heat. Season with Cayenne pepper and set aside.
Peel the pumpkin. In a deep-roasting dish, add peeled sliced celery to the bottom of the dish, a layer of Cavolo Nero, and sliced pumpkin and finish with mozzarella.
Bake the layered vegetable for 35 minutes. Add the pumpkin seeds and return the dish to the oven for another 3-5 minutes.