Pumpkin and Beetroot Bake

A filling and very tasty vegetable dish ideal for that non-meat night or it can be an all in one side dish to accompany the meat main course. Can be made ahead of time and finished as an oven bake.

Sufficient for 2 main serves or 4 side serves:

Knob of Butter and Olive Oil to sauté:
500 g Pumpkin flesh, diced
500g Beetroot, diced
1 Leek, washed and cut into large rounds
1 tablespoon of Honey
Shredded Kale or Silver Beet or Chard (at least 100gm)


Stale bread croutons
Grated Cheese a hard and tasty cheese such as Parmesan or Grana Padano
Black pepper


pre-heat oven to 200º c (180º c fan oven).

Melt some butter and add some olive oil to a large frypan and heat to a moderate heat.
Toss in the diced Pumpkin and Beetroot and sauté for around 10 minutes. Stirring from time to time and making sure not burning.

Once the vegetables are softening down add the leek and honey, stir well and leave for 3 or 4 minutes before adding the shredded Kale. Stir through well and continue to cook for another 10 minutes. It should now be ready for the oven. With a slotted spoon transfer the vegetable to an oven proof dish. Put to one side for a moment while you re-heat the pan and remnant oil and quick stir through the bread croutons and cheese with a good grind of black pepper to soak up all the juices.

Sprinkle these on top of the vegetables in the dish.
Can be served right away but I prefer to crisp up the topping by placing the whole dish in the oven for no more than 10 minutes and it will be ready.
Goes well served on a simple green salad.

Tip: The first stage can be done by oven roasting the vegetables. If you organised enough this can be done the night before if you are using the oven for another dish and save on energy costs!

I feel the vegetables have sufficient flavour that is brought out by the cooking but herbs and chilli can be added. Cooked chickpeas and /or beans can also be added before placing in the oven.


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