Ingredients

For the Pumpkin and Cheese Bake

• 3 eggs
• A pinch of salt
• 100ml milk (3.4oz)
• 4 tbsp flour
• 1/4 tsp smoked paprika (or to taste)
• 1/4 tsp black pepper, grated
• 400g pumpkin pulp (14oz), diced
• 1 onion, finely chopped
• 1 tbsp vegetable oil (for cooking)
• 1 carrot, grated
• 1 bell pepper (paprika variety), diced
• Salt and pepper, to taste
• 1/2 tsp smoked paprika
• 1/2 tsp dry garlic powder
• 1 tsp Italian herbs
• 1 tomato, sliced
• 200g cheese (7oz), grated (such as mozzarella or cheddar)
• Spring onions (for garnish)
• Fresh parsley, chopped (for garnish)

For the Yogurt-Mustard Drizzle

• 4 tbsp yogurt
• 1 tsp mustard

Instructions

Step 1: Prepare the Pumpkin Mixture

1. Preheat your oven to 180°C (356°F) and grease a baking dish with a little vegetable oil.
2. Cook the pumpkin: Heat the vegetable oil in a skillet over medium heat. Add the diced pumpkin, onion, and grated carrot. Sauté until the vegetables are tender, about 5-7 minutes. Remove from heat and set aside.
3. Season the vegetables: Add smoked paprika, salt, black pepper, dry garlic powder, and Italian herbs to the pumpkin mixture. Mix until the spices are evenly distributed, infusing the vegetables with flavor.

Step 2: Make the Batter

1. Whisk the eggs: In a large mixing bowl, whisk the eggs with a pinch of salt until fluffy.
2. Add milk and flour: Pour in the milk, then gradually add the flour, whisking continuously to avoid lumps. The batter should be smooth and light.
3. Season the batter: Add a pinch of smoked paprika and grated pepper to the batter, mixing well to incorporate the flavors.

Step 3: Assemble the Bake

1. Combine batter and pumpkin mixture: Add the seasoned pumpkin mixture to the batter, folding it gently to combine.
2. Add cheese and tomato: Pour half of the pumpkin mixture into the greased baking dish. Sprinkle half of the grated cheese over it, then pour the remaining pumpkin mixture on top. Place tomato slices on top and finish with a final layer of grated cheese.

Step 4: Bake

1. Bake for 25 minutes: Place the baking dish in the preheated oven and bake at 180°C (356°F) for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
2. Garnish and cool: Remove from the oven and let it cool slightly. Sprinkle with chopped spring onions and parsley for a fresh, vibrant finish.

Step 5: Prepare the Yogurt-Mustard Drizzle

1. Combine yogurt and mustard: In a small bowl, whisk together 4 tbsp of yogurt and 1 tsp mustard until smooth.
2. Serve drizzle on the side or on top: This creamy, tangy drizzle adds a refreshing contrast to the savory bake.

Nutrition Facts (approximate per serving)

• Calories: 210
• Protein: 9g
• Fat: 12g
• Carbohydrates: 18g
• Fiber: 2g
• Sugars: 5g
• Sodium: 300mg

Note: Nutritional values may vary depending on specific ingredients and portion size.

FAQ

1. Can I use a different type of cheese?
Yes, feel free to substitute with your preferred cheese! Mozzarella, cheddar, gouda, or a mix of cheeses will all work well in this recipe.

2. Can I make this dish vegetarian?
It is already vegetarian! To make it vegan, substitute eggs with an egg replacer and use plant-based milk and cheese.

3. What’s the best way to handle the pumpkin pulp?
If starting with a whole pumpkin, cut it in half, scoop out the seeds, and remove the peel. Dice the pumpkin into small cubes, making it easier to cook.

4. Can I make this recipe gluten-free?
Yes! Simply use a gluten-free all-purpose flour blend in place of the regular flour.

5. Is there a way to make this dish spicier?
For added heat, add a pinch of red chili flakes or cayenne pepper to the pumpkin mixture.

Tips for Making the Best Pumpkin and Cheese Bake

1. Choose fresh, high-quality pumpkin: For the best flavor, use fresh pumpkin. You can also substitute with butternut squash if preferred.
2. Season well: Pumpkin is mild in flavor and can take on spices beautifully, so don’t hesitate to season generously.
3. Cook the pumpkin until soft: Make sure the pumpkin is soft and tender before combining it with the batter. This will create a smooth texture throughout the bake.
4. Customize the veggies: This recipe is versatile, so feel free to add extra vegetables like spinach, bell peppers, or zucchini for added flavor and nutrition.
5. Avoid over-mixing the batter: When adding the pumpkin mixture to the batter, fold gently to maintain the airy texture.

Storage Tips

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature or in the microwave.

Freezer: This bake can also be frozen. Wrap individual portions in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Savory Pumpkin and Cheese Bake is a warm, comforting dish that combines seasonal pumpkin with flavorful herbs, spices, and cheese. It’s simple enough for everyday meals yet special enough for gatherings. The yogurt-mustard drizzle adds a tangy kick that complements the richness of the cheese and the gentle sweetness of the pumpkin. Whether you enjoy it for breakfast, lunch, or dinner, this bake is a wholesome, crowd-pleasing recipe that brings cozy, delicious flavors to the table. Serve with a side salad, and enjoy a hearty, healthy meal!