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Olive oil for cooking
1 onion, diced
1 garlic clove, crushed
1 red chilli, seeded and diced
1 red capsicum, diced
1kg pumpkin, peeled and diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180C.

Heat an ovenproof dish over medium heat. Add oil, onion, garlic and chilli and cook for 3–4 minutes until fragrant, stirring often.

Add capsicum and pumpkin and cook for 10 minutes stirring often.

Bake in preheated oven for 30–40 minutes.