This roasted butternut bake is the perfect weekday recipe!

Ingredients

Serves 4

Total time: 55 minutes

Butternut, peeled, seeded 750g
Baby marrow, cut into 2cm pieces 2
Large red onion, cut into thin wedges 1
Olive oil 2 tbsp
Baby spinach 60 g
Feta, crumbled 100 g
Frozen broad beans, thawed, peeled 1 cup
Eggs 8
Pouring cream or milk 1/2 cup
Mixed salad leaves, to serve

Method

1. Preheat the oven to 220°C. Line a roasting pan with foil. Lightly grease an 18 x 28 cm slice pan. Line the base and sides with baking paper, extending the paper 2 cm over the two long sides.

2. Cut the butternut into 3 cm pieces. Place the butternut, baby marrow and onion in the lined roasting pan. Season and drizzle with oil. Roast for 15 min or until the veggies are golden and tender.

3. Transfer the vegetables to the prepared slice pan in a single layer. Top evenly with the spinach, feta and broad beans.

4. Whisk the eggs and cream in a large jug and season. Pour the egg mixture over the vegetable mixture.

5. Bake for 30 minutes or until set. Slice into portions and serve with the salad leaves.

Prep ahead: This slice can be made two days ahead. Store covered, in the fridge. To reheat, cover with foil and bake at 180°C for 15 minutes or until warmed through. Leftover portions can be reheated in the microwave for lunch.

Photography: AREMEDIASYNDICATION.COM.AU/MAGAZINE FEATURES.CO.ZA