Week 6: Roasted Pumpkin Slice

This Roasted pumpkin slice is great as a meal on its own, with a side salad or cut into smaller pieces and stored in the fridge as a snack!

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4-6 SERVINGS

INGREDIENTS:

•  1 pumkin (butternut if you like)
•  1 large zucchini 
•  1 brown onion 
•  1 cup corn kernels 
•  1 carrot 
•  1 sweet potato 
•  1/2 cup grated cheese 
•  3 cloves garlic (2 tbs if using a jar) 
•  5 eggs 
•  1/2 cup SR flour
•  Pepper to taste

METHOD:

1. Preheat oven to 180degrees
2. Dice 200g or a 1/4 of the pumpkin and spread on a baking tray, roast for 20mins
3. Whisk eggs and add flour, until smooth 
4. Grate zucchini, carrot and sweet potato 
5. Grate 1 cup of the remaining pumpkin
6. Finely chop brown onion and garlic
7. Mix all ingredients together in a large bowl (including roasted pumpkin, egg & flour, grated zucchini, carrot, sweet potato, onion, garlic, grated cheese, corn kernels and pepper)
8. Pour mixture into large baking dish and bake until firm for 60mins (slide a knife in and make sure its firm, and leave for 5 more minutes if not)
9. Slice into 4cm thick slices and serve!

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