⏱ 1 hour 15 mins (10 mins preparation + 30 mins roasting pumpkin + 20-35 mins baking)
? 5 portions

Ingredients:
1 small pumpkin or butternut squash
salt, pepper
olive oil
1 roll of puff pastry
fresh sage leaves
butter
50 g feta
4 eggs
50 ml double cream
handful of grated cheddar

Preheat oven at 180°C. Chop pumpkin into small cubes (without the skin). Spread on a big tray and season with salt, pepper and splash with olive oil. Roast for 30 mins until soft. Meanwhile, spread puff pastry onto a quiche form / cake tin,… Fry sage leaves on butter for 2 mins. In a big bowl, mix eggs, grated cheese and double cream. Spread roasted pumpkin, feta, sage and pour over the egg mixture. Season with pepper and bake in the oven for 20-25 mins (depending on how well done you like the eggs, I like it softer.)

Price: £3.50 (based on Sainsbury’s prices)
Notes: You can serve with any side salad. I served it with the Broccoli, pine nuts and feta salad (see in veggie section)