SERVES 4 // HANDS-ON 40 min // HANDS-OFF 120 min

INGREDIENTS
For the bread
80 ml milk, lukewarm
5g yeast
½ tsp sugar
180 ml pumpkin purée (±225g pumpkin)
1 egg
2 tbsp butter, melted
½ tsp salt
750 ml flour
For the casserole
500g peeled and chopped pumpkin
½ cauliflower, broken into florets
3 tbsp olive oil
Salt and pepper
1 tsp mixed garlic and herb seasoning
2 tbsp butter
2 tbsp flour
500 ml milk
½ cube vegetable or chicken stock
125 ml breadcrumbs

METHOD
For the bread
1. Whisk milk, yeast and sugar in a bowl. Set aside until foamy.
2. In a separate bowl, combine pumpkin purée, egg, melted butter and salt.
3. Add 250 ml flour to the yeast mixture, mixing well, then add the pumpkin mixture. Add the rest of the flour, 60 ml at a time, mixing until a dough forms.
4. Knead for 5–10 minutes, until smooth and elastic. Place in an oiled bowl and leave to proof for 1–2 hours, until doubled in size.
5. Punch down and shape into a long loaf. Slash the top 5 times across the breadth. Cover and leave to double in size again.
6. Preheat oven to 200°C. Bake for 35–45 minutes, until bread is golden brown.
For the casserole
1. Preheat oven to 200°C.
2. Place pumpkin and cauli in a roasting tin, drizzle with 2 tbsp oil and season with 1 tsp salt,  1 tsp pepper, and 1 tsp garlic and herbs. Roast for 20–30 minutes, until tender and a little charred.
3. Mix butter and flour in a pot over medium heat, stirring until a paste forms. Add the milk and ½ stock cube, whisking until the sauce thickens. Season to taste. If there are any lumps, pass the sauce through a sieve.
4. Fry the breadcrumbs in 1 tbsp oil until light brown.
5. Place the roast vegetables in an ovenproof dish, pour the white sauce over and sprinkle with the breadcrumbs. Bake for 10–15 minutes, until bubbling and golden.