Spuds and Pumpkin Bake
Spuds and Pumpkin Bake Photo: Lauraine Jacobs
Serves 2-4 (and lovely with chicken or lamb)
This is a delicious and easy way to make a delicious dish to go with dinner. Any root vegetable can be used; parsnips, carrots or even beetroot but if you’re using squash, cut the slices a little thicker than the potatoes as they will cook more quickly and you do not want the finished dish to be too mushy.
Ingredients
- 2-3 medium potatoes
- 400g chunk of pumpkin
- 3 tablespoons butter
- 1 cup chicken or vegetable stock
- Salt and freshly ground black pepper
- 1 tsp thyme leaves
Method
Preheat the oven to 200°C.
Peel the potatoes and pumpkin and slice neatly into 1.5 cm pieces.
Butter a small ovenproof dish (24cm x 16cm)
Layer the potatoes and pumpkin in 2 to 3 layers separately at each end of the dish, sprinkling the vegetables with salt and pepper, a little butter and the thyme leaves as you do this.
Dot the top with a little extra butter. You can add a layer of grated cheese on top if you wish.
Heat the stock in a saucepan and pour gently into the dish. This is best done at the edges of the dish so the salt, pepper and thyme are not disturbed.
Place in the oven for about 60 to 80 minutes until the vegetables are tender and the top is golden.
