Roasted Baby Marrow with Pumpkin and Cheese

Ingredients

600 g pumpkin, peeled and cut into cubes

600 g baby marrow, cut into cubes

pinch of ground black pepper, to taste

pinch of dried oregano

2 tablespoons olive oil

1 tablespoon pine seeds

75 g fresh cheese, or white cheese, crumbled

2 cubes MAGGI® Vegetable Bouillon, crumbled

Preparation

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

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