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. 

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