Super soft Pumpkin & Potato Bake

Name: Super soft Pumpkin & Potato Bake
Prep time: 20 min
Cook time: PT50-55M
Total time: PT50-55M
Yield: 6x
Cuisine: European
Ingredients: 500g pre-cooked pumpkin; 350g potatoes peeled and cubed (2 cm); 130g freshly grated cheese (like grana or parmimgiano); 2 eggs; 1 leek finely chopped; 1 tsp miso paste; 30g breadcrumbs; Salt and pepper a generous pinch; A pinch of nutmeg; 1 tbsp various seeds to sprinkle on top

by Micaela Harrasser January 15, 2024

January 15, 2024

Looking for healthy, nourishing and easy to make dish to comfort you during these cold days? This super soft pumpkin & potato bake is the delicious answer!

Packed with sweet pumpkin, it gets that soft richness from the mashed potatoes, eggs and grated cheese. Perfect combination! If you find its texture too soft, add some extra breadcrumbs (or use panko instead!). For the mixed seeds on top, I went for a pre-mix with linseeds, chia seeds, sunflower seeds. Feel free to use the seeds of your choice 😉 Finally, I decided to add some miso paste to give it some extra umami flavor. It really enriches the dish! If you don’t have it or are not a fan, you can add more grated cheese instead (an extra 10-20g work)! Enjoy!

Super soft Pumpkin & Potato Bake

Serves: 6x Prep Time: 20 min Cooking Time: 50-55 min 50-55 min Nutrition facts: 200 calories 20 grams fat

Ingredients

500g pre-cooked pumpkin
350g potatoes peeled and cubed (2 cm)
130g freshly grated cheese (like grana or parmimgiano)
2 eggs
1 leek finely chopped
1 tsp miso paste
30g breadcrumbs
Salt and pepper a generous pinch
A pinch of nutmeg
1 tbsp various seeds to sprinkle on top

Instructions

Turn the oven to 180C.
Place the potatoes in a pot with water to boil.
In a small pan, heat up some oil and add the chopped leek.
Mix well and cook on high heat, stirring occasionally, until the leeks become translucent and soft.
It should take 10-15 minutes for both leeks and potatoes.
Once done, in a big bowl (or a food processor with blades), add all the ingredients apart from the seeds.
Using a hand mixer (or the food processor), reduce everything into a smooth paste.
You should end up with quite a creamy texture.
Transfer to a 22-24 cm baking tin (ideally pre-lined with baking paper).
Cover with seeds of choice, and (optional) extra cheese.
Place in the middle of the oven and cook for about 40 minutes, until it becomes dry inside (dry stick test).
Take out from the oven and let it cool before removing from the baking tin, and enjoy!