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600 g pumpkin, peeled and cut into cubes
600 g baby marrow, cut into cubes
pinch of ground black pepper, to taste
pinch of dried oregano
2 tablespoons olive oil
1 tablespoon pine seeds
75 g fresh cheese, or white cheese, crumbled
2 cubes MAGGI® Vegetable Bouillon, crumbled
Place the pumpkin and baby marrow cubes in a roasting tray; sprinkle them with generous pinches of black pepper and oregano. Roast in a preheated oven at 150 °C for around 50 minutes.
Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on a medium heat with the oil. Put the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI Vegetable Stock. Cook them for 4 minutes until the cheese starts to melt. Serve straight away with hot toasted bread.
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