As the nights draw in, there’s nothing quite like a warm, comforting bake to lift the spirits.

Our Pumpkin & Swede Bake is a celebration of seasonal produce — hearty, wholesome, and full of flavour. It’s an easy way to make the most of surplus autumn vegetables while creating a meal that feels like a hug on a plate.

Perfect for sharing, this dish brings people together around good food and good company.

Serves

4-6

Ingredients

¼ large swede
1 pumpkin
100g cherry tomatoes
2-3 sliced stale bread
1 teaspoon dried oregano
1 teaspoon dried basil
shredded cheese (optional)
black pepper
salt

Method

Preheat the oven to 180°c.
Peel the swede and slice. A serrated knife should make this easier. Slice into 1cm thick slices.
Peel, half and deseed the pumpkin. Slice as similarly to the swede as possible.
Toss the swede, pumpkin and tomatoes in oil and a bit of salt and pepper. Layer the seasoned vegetables on top of each other on a baking tray. Make sure the tomatoes are evenly spread throughout.
Cover in cooking foil and roast in the oven for 30 minutes.
In a blender, blitz down the stale bread into bread crumbs with the dried herbs until you get bread crumbs. If you want to add the cheese, mix through at this point.
Remove the vegetables from the oven and remove the foil. Check if all the root vegetables are soft enough for a blunt knife to go through easily. If not, return to oven for a further 10 minutes. If they are, sprinkle on top the breadcrumb mix and return to the oven until the top is golden brown.

Serving Suggestion: This is great as part of a roast dinner or served instead of potatoes with sausages, chicken or pork chops.

Download the recipe card here.

Cooking for more? We have a catering size recipe available too! Click here.