Baked Pumpkin and Potatoes

Name: Baked Pumpkin and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Pumpkin 3 ½ cups; Potatoes 1.7 lbs; Rosemary 1 sprig; Fine salt to taste; Extra virgin olive oil to taste

220

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 220
Carbohydrates g 34.8
of which sugars g 3.8
Protein g 4.9
Fats g 6.8
of which saturated fat g 1.1
Fiber g 3.5
Sodium mg 308

Difficulty: Very easy
Prep time: 15 min
Cook time: 40 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Recipe by
Valeria Ciccotti

Pumpkin, with its sweet taste and texture, lends itself to many recipes in the kitchen. Today we want to show you an easy side dish to prepare: baked pumpkin and potatoes! It is really simple to make; the only thing to pay attention to is that the pumpkin cubes should be a little larger than the potatoes, as they will cook faster! This side dish for the colder season pairs well with many main courses, both meat and fish-based, and its simplicity will be appreciated by all!

If you are looking for other simple pumpkin-based side dishes, we recommend trying baked pumpkin and gratinated pumpkin! But pumpkin is not only for side dishes; delight your dinners with many other succulent dishes, such as our single-serving gratin, the herb-crusted chops, or the cream of pumpkin and potatoes!

INGREDIENTS: Pumpkin 3 ½ cups (550 g); Potatoes 1.7 lbs (750 g); Rosemary 1 sprig; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Baked Pumpkin and Potatoes

To prepare baked pumpkin and potatoes, start by peeling the potatoes 1. Once peeled, they will weigh about 1.2 lbs. Rinse them to remove any dirt residues. Then cut the potatoes first into slices and then into cubes about 1 inch in size 2. Transfer them into a bowl 3 and set them aside.

At this point, take care of the pumpkin. Start by peeling it and removing any internal strings 4, you will get about 1 lb. Cut it first into slices and then into cubes about 1.2 inches in size 5 and transfer them into the bowl as well 6.

Season with salt 7, pepper, oil 8, and rosemary needles 9.

Mix well 10 then transfer onto a baking sheet lined with parchment paper 11. Spread the pumpkin and potatoes well so that they do not overlap. Bake in a preheated static oven at 392°F for 40 minutes and in the last 5 minutes of cooking, turn on the grill to make them more golden. Then take out of the oven and serve 12.