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Roasted Baby Marrow with Pumpkin and Cheese Recipe

Roasted Baby Marrow with Pumpkin and Cheese

New Creations


Total Time : Serves 6
Cheap

HOW TO PREPARE Roasted Baby Marrow with Pumpkin and Cheese Recipe

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.

Nutritional Information For Roasted Baby Marrow with Pumpkin and Cheese Recipe

Per Portion of 300g

Energy : 126.00 Kcal
Protein : 4.10 g
Carbohydrate : 11.00 g
Fats : 8.50 g

Your Grocery List

  • 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 Stock, crumbled

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