Pumpkin & Feta Bake

Name: Pumpkin & Feta Bake
Yield: 6
Ingredients: 700g peeled, diced Pumpkin (about ½ medium-sized pumpkin); 2 medium Potatoes, peeled and diced; 2 Tbsp Olive Oil; 1 Onion, diced; 5 Eggs; ½ cup Cream; 2 Tbsp chopped Italian Parsley; sea salt and cracked pepper to taste; 100g Feta, crumbled, plus extra for garnish

Serves 6

Pumpkin Feta

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Ingredients

700g peeled, diced Pumpkin (about ½ medium-sized pumpkin)
2 medium Potatoes, peeled and diced
2 Tbsp Olive Oil
1 Onion, diced
5 Eggs
½ cup Cream
2 Tbsp chopped Italian Parsley
sea salt and cracked pepper to taste
100g Feta, crumbled, plus extra for garnish

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Method

Place the pumpkin and potato cubes in a saucepan of water and simmer until they are just tender. Drain and set aside to cool.
Heat the oil in a pan over a medium heat and sauté the diced onion until it is soft and fragrant. Whisk together the eggs, cream and parsley in a bowl. Season to taste.
In a large bowl, gently combine the pumpkin and potatoes, onion, egg mixture and crumbled feta. Pour into an ovenproof serving dish and dot over the extra feta.
Bake for 20-25 minutes until the bake is puffed and golden. Allow it to cool slightly before cutting.
Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.