Pumpkin Vegetable Bake_

I like this one, tasty, and you can add all sorts of other things to it to experiment. Personally I add a bit of chorizo to mine to spice it up a bit.

It takes about an hour to make and clean up, so I usually make it on a Sunday afternoon and it lasts me for the week as meal prep at work. :)

Ingredients

• 1/2 a butternut pumpkin
• 2 medium zucchinis, grated
• 1 medium carrot, grated
• 3/4 grated cheese
• 4 eggs
• 3/4 cup of self-raising flour (or gluten free flour)
• 1 chorizo sausage (optional)

Method

1. Preheat oven to 170 degrees celsius
2. Optional: Chop the chorizo into small slices and fry in a pan until cooked, then set aside when ready.
3. Chop the pumpkin into small cubes and cover a tray lined with baking paper. Bake for 10 minutes or until soft, then set aside and allow to cool.
4. Add half of the pumpkin to a large mixing bowl.
5. Grate 2 medium zucchinis and 1 medium carrot, into the bowl, mix well and season to your preferences.
6. Add 3/4 cup of grated cheese.
7. Add the 3/4 cup of self-raising (or gluten free) flour and mix well, ensure there are no clumps and all ingredients are covered.
8. Optional: Add your cooked chorizo to the bowl now.
9. Beat 4 eggs and add to mixture, mixing thoroughly once again.
10. Pour the mixture into a baking paper lined pan.
11. Sprinkle the remaining pumpkin on top of the mixture and press them lightly into the bake with a spatula.
12. Place into the over preheated at 170 degrees Celsius for 45 minutes or until golden brown. If not firm and golden put back in for another 5 minutes or until done.
13. Allow to cool for 10 minutes before cutting into 6 pieces and serving, alternately put them into containers into the fridge where it will last for a week.

You can add pretty much anything else to your bake once you're ready, I also sometimes add brown onion and peas to mine. Experiment! It's delicious.

Enjoy! :)