Chorizo, Bean and Pumpkin Tray Bake
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
There’s something so comforting about a one-pan tray bake… especially one that’s loaded with colour, flavour, and nourishing ingredients. This Chorizo, Bean and Pumpkin Tray Bake is the kind of meal you pop in the oven on a busy weeknight and feel quietly smug about because it looks (and tastes!) like you put in far more effort than you did. The smoky chorizo brings a beautiful depth of flavour, the pumpkin turns sweet and caramelised, and the beans add plant-based protein and fibre to help keep little tummies satisfied.
It’s a wonderful recipe for babies and toddlers, especially if you’re following the Baby-Led Weaning approach. Everything becomes soft, tender, and naturally easy for small hands to grasp. But just as importantly, it’s equally loved by older kids and adults – which means no separate meals, no extra fuss, and far less washing up. Perfect.
Age Appropriate
8 months plus (textures suitable for BLW or can be mashed/pureed)
Notes for Serving BLW or Puree
For BLW, offer larger, soft-cooked pieces of pumpkin, beans squished down, and tomato.
For spoon-feeding, puree or mash the roasted vegetables and beans with a little water or broth to achieve your preferred consistency.
Serving Suggestions
Serve warm with crusty sourdough, steamed greens, a dollop of yoghurt, or even stirred through cooked pasta.
Leftovers also make a delicious breakfast topped with a fried or poached egg.
Storage (Fridge & Freezer)
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 2 months. Defrost overnight in the fridge and reheat until steaming hot, adding a splash of water if needed.
Ingredient Swaps
Swap chorizo for chicken sausages or diced chicken thighs.
Swap pumpkin for sweet potato or carrot.
Swap cannellini beans for chickpeas, butter beans, or lentils.
Add zucchini, capsicum, or broccoli for extra veg.
Ingredients
4 fresh chorizo sausages sliced into 1-inch pieces
500 grams pumpkin peeled and sliced
400 grams tinned cannellini beans or chickpeas drained and rinsed
4 medium red onions sliced into wedges
3 cloves garlic minced or 2 tsp dried garlic
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
salt and pepper to taste
300 grams cherry tomatoes
fresh parsley or coriander to garnish
Method
Preheat the oven to 200C fan-forced.
In a large roasting tray, toss the pumpkin, cannellini beans, red onion, and garlic with olive oil, smoked paprika, cumin, salt, and pepper.
Spread the seasoned vegetables out evenly, then scatter over the sliced chorizo and cherry tomatoes.
Bake for 25 to 30 minutes, stirring halfway, until the pumpkin is tender, the chorizo is cooked through, and everything is lightly caramelised.
Finish with fresh parsley or coriander before serving.
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