Via: Laura Edwards
- 600 g pumpkin or squash (approx. 500g) cut into 1.5cm pieces
- 3 tbsp olive oil
- 100 g curly leaf kale
- 6 large eggs
- 200 ml double cream
- 25 g grated parmesan (or a vegetarian hard cheese alternative)
- 0.25 tsp dried chilli flakes
- 1 garlic clove, crushed
- 150 g tub soft French goats' cheese (or vegetarian alternative)
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin in a shallow roasting tin, toss with two tablespoons of olive oil, season well, and roast for 20-25 minutes or until just tender.
Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.
When the pumpkin is ready, remove from the oven and set aside; reduce the oven temperature to 200°C, fan 180°C, gas mark 6. Put the eggs, cream, parmesan and chilli flakes in a bowl, season, and whisk to combine.
Heat the remaining one tablespoon of olive oil in a 22-24cm nonstick ovenproof frying pan. Add the crushed garlic, stir over the heat for 30 seconds, then add the kale and cook, stirring occasionally for 3-4 minutes. Tip into the bowl with the egg mixture and stir in the pumpkin.
Pour the egg mixture into the pan and dot over the goats’ cheese. Add a little more pepper and cook over a medium heat for 2 minutes, then transfer to the oven and bake for 20-25 minutes until puffed and golden – cover with foil if the top is over-browning. Slice into wedges to serve.
Get ahead: roast the squash and blanch the kale a couple of hours ahead