I've tried a couple of New Recipes which has impressed me and wanted to share.

This one is great served warm with salad and leftovers are easily frozen

You can half the ingredients and cook in a smaller pan

Serves 15

35 minutes prep time + 40 cooking time

Ingredients

500g butternut pumpkin, peeled, cut into 2.5cm pieces

400g can chickpeas, drained, rinsed

4 green onions, sliced

3 zucchini, grated

1 long red chilli, chopped or jar chili to taste optional

2 garlic cloves, crushed or 2 teaspoon of jar crushed garlic

1/2 cup fresh basil leaves, torn, plus extra leaves to serve

2 tbsp chopped fresh oregano or dried

2 cups grated Tasty Cheese

1 1/2 cups self-raising flour

8 eggs

1/2 cup milk

1/2 cup extra virgin olive oil

Method

• Step 1
  Preheat oven to 180C/160C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
• 
  Step 2
  Combine pumpkin, zucchini, onion, chickpeas, chilli, garlic, basil and oregano in a large bowl. Add 1 1/2 cups cheese and flour. Mix well to combine.

• Step 3
  Whisk eggs, milk and oil in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold, sprinkled with extra basil.

 

[Jarred Santos]

I've tried a couple of New Recipes which has impressed me and wanted to share.

This one is great served warm with salad and leftovers are easily frozen

You can half the ingredients and cook in a smaller pan

Serves 15

35 minutes prep time + 40 cooking time

Ingredients

500g butternut pumpkin, peeled, cut into 2.5cm pieces

400g can chickpeas, drained, rinsed

4 green onions, sliced

3 zucchini, grated

1 long red chilli, chopped or jar chili to taste optional

2 garlic cloves, crushed or 2 teaspoon of jar crushed garlic

1/2 cup fresh basil leaves, torn, plus extra leaves to serve

2 tbsp chopped fresh oregano or dried

2 cups grated Tasty Cheese

1 1/2 cups self-raising flour

8 eggs

1/2 cup milk

1/2 cup extra virgin olive oil

Method

• Step 1
  Preheat oven to 180C/160C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
• 
  Step 2
  Combine pumpkin, zucchini, onion, chickpeas, chilli, garlic, basil and oregano in a large bowl. Add 1 1/2 cups cheese and flour. Mix well to combine.

• Step 3
  Whisk eggs, milk and oil in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold, sprinkled with extra basil.

Never was a fan of pumpkins... but this recipe looks oh so yummy!!