Preparation 15 Minutes
Cooking 55 Minutes
750 g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 Zucchini, cut into chunks
1 large redonion, cut into thin wedges
2 tablespoons olive oil
80g baby spinach
90g feta, crumbled
1/2 cup cream or milk
salad, crusty bread to serve.
Preheat oven to very hot, 220 Degrees.
Line a large baking dish with foil.
Lightly grease an 18x28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out.
Bake for 15-20minutes, or until vegetables are golden and tender.
Remove from oven. Toss with spinach. Place vegetables in slab pan and spread out.
Sprinkle evenly with feta.
In a large bowl, whisk together eggs and mil and season to taste. Pour over vegetable mixture.
Bake for 30-35mins, until set. Set aside for 10 minutes.
Serve with salad and crusty bread.
TOP TIP - you could also try leftover baked vegies, or broccoli, capsicum and mushrooms.
Well - working from my cupboard tonight - the kids prefer sweet potato to pumpkin, didn't have baby spinach but had a packet of frozen spinach so substituted both those (used the whole packet of frozen spinach.) I used the milk not the cream and we had a salad and not the bread....very filling and very yummy. I did line my baking tray with the paper, and cooked the vegies, and then I removed them from the tray and the paper, and then sprayed the same tray with a little spray oil....didn't see the sense in lining tray with foil and I used the same tray making less dishes. It was divine.