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Roasted Baby Marrow with Pumpkin and Cheese

0
55 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

600 g
Pumpkin peeled and cut
600 g
Zucchini, cut into cubes
0.25 tsp
White pepper
1 pinch
dried oregano
2 tbsp
Olive oil
75 g
Crumbled white cheese

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Nutrition Value

Fats
10.61 g
Protein
7.34 g
Energy
154.79 kcal
Carbohydrates
10.73 g
Information per serving
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Instruction

55 Minutes
Step 1
1 Min
Place the pumpkin and baby marrow cubes on a roasting tray, then sprinkle with generous pinches of black pepper and oregano. Roast in a preheated oven at 150°C for around 50 mins.
Step 2
1 Min
Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on medium heat with the oil. Roast the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI® Vegetable Bouillon.Cook them for 4 mins until the cheese starts to melt. Serve straight away with hot toasted bread.
Roasted Baby Marrow with Pumpkin and Cheese

Step 1 of 2

Place the pumpkin and baby marrow cubes on a roasting tray, then sprinkle with generous pinches of black pepper and oregano. Roast in a preheated oven at 150°C for around 50 mins.

Roasted Baby Marrow with Pumpkin and Cheese

Step 2 of 2

Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on medium heat with the oil. Roast the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI® Vegetable Bouillon.Cook them for 4 mins until the cheese starts to melt. Serve straight away with hot toasted bread.

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