Simple Veggie Bake

This is one of my fall back recipes I found a long time ago. It’s rather simple to put together and needs no super special ingredients and yet another of meals that can be messed around with to fit peoples tastes.

Serves 6 (or 4 Good servings)


  • 1/2 A good size Butternut Squash
  • One red sweet pepper (Capsicum)
  • Half a bunch of Spring Onions (4 or 5 stalks)
  • 100g Sweetcorn (Defrost fully if using Frozen)
  • 6 Eggs (Lightly beaten)
  • 1/2 (118 ml) Cup of Oil
  • 1 Cup (125 grams) plain flour
  • Salt and pepper to taste
  • Cayenne pepper to top


Preheat your oven to 180C (350F)


Cut off the skin and then dice your squash into about 1/2 inch cubes and place them into an oven proof dish.


Measure out, defrost and generally prepare the rest of the ingredients. The spring onions and pepper can be roughly chopped. no finesse needed here!


Place the now defrosted sweetcorn, red pepper and spring onions into the bowl with the Squash and then add the oil. Mix and coat well.


Add in the lightly beaten eggs and then the salt and pepper to taste, I personally go for less salt and more pepper but you are free to suit yourself. Then add in the flour and carefully mix all the ingredients together to ensure they are all well coated and that there are no pockets of dry flour anywhere.


Once it has been mixed sprinkle with Cayenne pepper. If Cayenne is too much, or not enough of a bite, feel free to substitute for something more to your own taste. Ghost chillies are a thing, BTW!


Put the dish, uncovered, into the preheated oven for an hour. Once the hour is up it will need 5 minutes resting time out of the oven before serving… This is important!

Serve with home-made potato wedges like we usually do or perhaps a salad?

The meal will keep after cooking but will need to be kept in an airtight box in the fridge for no more than 3 days.

This recipe goes very well with the addition of bacon. But if you do add any meat it will need to be at least partially cooked before adding to the mix. Not only that but you may need to adjust the amount of oil as some meats are naturally oily.



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