Ingredients

For the Pumpkin and Vegetable Oatmeal Bake

• 3 eggs
• A pinch of salt
• 1 medium pumpkin, peeled and diced
• 1 cinnamon stick
• Water (for boiling pumpkin)
• 1 onion, finely chopped
• 2 tablespoons vegetable oil
• 3 cloves of garlic, minced
• 1 carrot, diced
• 2 tomatoes, chopped
• 3 stalks of celery, chopped
• 1 bell pepper (paprika), diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 3-4 spring onions, chopped
• 200g Parmesan cheese (7oz), grated
• 6 tablespoons oatmeal

For the Greek Yogurt Sauce

• 3 tablespoons Greek yogurt
• 1 clove of garlic, minced
• A pinch of salt
• Juice of 1/2 lemon
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Pumpkin

1. Boil the pumpkin: Place the diced pumpkin in a large pot with enough water to cover, along with a cinnamon stick for extra flavor. Bring to a boil, then reduce to medium heat and cook for 20 minutes or until the pumpkin is soft.
2. Drain and set aside: Once the pumpkin is cooked, drain the water, discard the cinnamon stick, and set the pumpkin aside.

Step 2: Sauté the Vegetables

1. Heat the oil: In a large skillet, heat the vegetable oil over medium heat.
2. Cook the onions and garlic: Add the chopped onion and garlic to the skillet, cooking until the onions are translucent and the garlic is fragrant, about 3 minutes.
3. Add remaining vegetables: Add the diced carrot, chopped tomatoes, celery, and bell pepper to the skillet. Cook for an additional 5-7 minutes or until the vegetables begin to soften.
4. Season: Season the vegetables with a pinch of salt and pepper, stirring to combine.

Step 3: Assemble the Oatmeal Bake

1. Prepare the egg mixture: In a large mixing bowl, whisk together the eggs with a pinch of salt. Add the cooked pumpkin, sautéed vegetables, fresh parsley, dill, spring onions, and oatmeal. Stir until well combined.
2. Let it rest: Cover the mixture and let it sit for 40 minutes. This allows the oatmeal to absorb moisture from the eggs and vegetables, creating a creamier texture.
3. Add Parmesan: After resting, fold in half of the grated Parmesan cheese, reserving the other half for topping.

Step 4: Bake

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Pour mixture into a baking dish: Grease a medium-sized baking dish with a little vegetable oil, then pour in the pumpkin and vegetable mixture.
3. Top with Parmesan: Sprinkle the remaining Parmesan cheese on top of the mixture for a golden, cheesy crust.
4. Bake for 30-35 minutes: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the bake is set in the middle.

Step 5: Prepare the Greek Yogurt Sauce

1. Mix ingredients: In a small bowl, combine the Greek yogurt, minced garlic, salt, lemon juice, and a little pepper.
2. Stir well: Mix until smooth, then taste and adjust seasonings as needed.
3. Chill: For the best flavor, chill the sauce in the refrigerator until ready to serve.

Step 6: Serve

1. Slice and drizzle: Once the bake has cooled slightly, slice it into squares. Serve with a generous drizzle of Greek yogurt sauce and garnish with fresh parsley or dill.

Nutrition Facts (approximate per serving)

• Calories: 270
• Protein: 11g
• Fat: 13g
• Carbohydrates: 27g
• Fiber: 5g
• Sugars: 5g
• Sodium: 330mg

Note: Nutritional values are approximate and may vary depending on exact ingredients used.

FAQ

1. Can I substitute pumpkin with another squash?
Yes, you can substitute with butternut squash or acorn squash, as they have a similar texture and sweetness when cooked.

2. What can I use instead of Parmesan cheese?
You can use other hard cheeses like Pecorino Romano or a vegan cheese option if you prefer a dairy-free version.

3. Can I add meat to this dish?
Absolutely. Cooked sausage or diced ham can be mixed in for added protein and flavor.

4. Is it possible to make this bake gluten-free?
Yes, substitute the oatmeal with gluten-free oats or use a gluten-free breadcrumb substitute for a similar texture.

5. Can I prepare this dish ahead of time?
Yes, you can assemble the bake a day in advance and refrigerate. Bake it just before serving.

Tips for Making the Best Pumpkin and Vegetable Oatmeal Bake

1. Allow oatmeal to absorb: Letting the mixture sit for 40 minutes is key for a creamy texture, as the oats absorb moisture and soften.
2. Choose fresh herbs: Fresh parsley, dill, and spring onions add a vibrant flavor that complements the pumpkin, so try not to skip these ingredients.
3. Cook pumpkin until soft: Properly cooked pumpkin will break down slightly when mixed, helping create a smooth and creamy consistency.
4. Customize the vegetables: Feel free to add other vegetables like bell peppers, spinach, or zucchini based on your preference.
5. Try different toppings: You can add a sprinkle of breadcrumbs or chopped nuts on top before baking for added crunch.

Storage Tips

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Freezer: This bake can also be frozen. Cut into individual portions, wrap them in plastic wrap, and place in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven.

Conclusion

This Creamy Pumpkin and Vegetable Oatmeal Bake is a wholesome, flavorful dish that’s easy to make and highly versatile. Perfect for family meals or meal prep, it combines the natural sweetness of pumpkin, the depth of Parmesan, and the heartiness of vegetables and oats. With a tangy yogurt sauce to elevate the flavors, this bake brings comfort and nutrition together. The simple ingredients and customizable nature make it a perfect addition to any home cook’s repertoire. Enjoy it as a main dish, a side, or even a snack!