Roasted Baby Marrow with Pumpkin and Cheese

Name: Roasted Baby Marrow with Pumpkin and Cheese
Prep time: PTM
Cook time: PTM
Ingredients: 600 g Pumpkin; 600 g baby marrow; 1 pinch ground black pepper; 1 pinch dried oregano; 2 tablespoons Olive oil; 1 tablespoon pine seeds; 75 g Fresh cheese; 2 cubes MAGGI Vegetable Stock

INGREDIENTS

Roasted Baby Marrow with Pumpkin and Cheese with
HOW TO PREPARE

Roasted Baby Marrow with Pumpkin and Cheese with
NUTRITIONAL INFORMATION

Roasted Baby Marrow with Pumpkin and Cheese with
REVIEWS

Roasted Baby Marrow with Pumpkin and Cheese with

600 g pumpkin, peeled and diced
600 g baby zucchini, 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
2 cubes MAGGI Vegetable Stock

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INGREDIENTS

Roasted Baby Marrow with Pumpkin and Cheese with

600 g pumpkin, peeled and diced
600 g baby zucchini, 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
2 cubes MAGGI Vegetable Stock

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HOW TO PREPARE

Roasted Baby Marrow with Pumpkin and Cheese with

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