Butternut Baby Marrow Toasty Cheese Bake

A delicious warm vegetable bake – just the thing to enjoy as the weather cools down.

Difficulty

Prep Time

15 minutes

Cooking Time

70 minutes

Serves

4-6

Print Recipe

Ingredients

1 SPAR Freshline Butternut, peeled and cubed

3 – 4 SPAR Freshline Baby Marrow, cut into thick rounds
15 ml SPAR Olive Oil
2 SPAR Freshline Whole Wheat Seeded Rolls
250 ml SPAR Grated Cheddar Cheese
4 SPAR Eggs
5 ml Crushed Garlic
5 ml Mixed Dried Herbs
150 ml SPAR Milk
100ml SPAR Cream

Method

Preheat oven to 180°C.
Place the butternut and baby marrow in an oven proof dish. Sprinkle with olive oil and bake for about 40 minutes or until soft and nicely roasted.
Remove from the oven and reduce the oven temperature to 160°C.
Tear up the bread rolls and arrange the bread, roasted butternut and baby marrow in and oven proof dish. Sprinkle with the cheese.
Beat the eggs, garlic, herbs, milk and cream together.
Pour over the vegetables and bake for about 30 minutes until set.

Hints & Tips

Did you know that baby marrow can also be called zucchini or courgette? They are low in calories and very easy to prepare as they do not need to be peeled.