Pumpkin and Goat’s Cheese Squares

Serves 12

½ (500g) butternut pumpkin, cut into cubes                       
1 chorizo, cases removed and roughly chopped                                                
1 tbsp extra virgin olive oil                               
1 cup baby spinach leaves, chopped                                  
150g goat’s cheese                            
⅓ cup (70g) marinated capsicum, sliced                 
8 eggs                                             
1 cup milk


  1. Preheat oven to 220oC. Place pumpkin and chorizo in swallow pan or baking dish, drizzle with olive oil, salt and pepper.                                                                                 
  2. Roast for 20 minutes or until pumpkin is lightly golden and just tender.
  3. Remove from oven and reduce heat to 200oC.
  4. Add baby spinach, goat’s cheese and marinated capsicum to dish and mix gently.
  5. Place eggs and milk in a bowl and whisk to combine.
  6. Pour over the vegetables and cheese and bac for 35 minutes or until puffed and golden.
  7. Cut into 12 pieces.

Tip: If you have leftover roast vegetables you can use these instead of the pumpkin.