Baked pumpkin, potatoes, and mushrooms a side dish that pairs perfectly with any type of main course. I’ve also added potatoes to make it an even more complete dish. I love pumpkin and try it in many ways, and in the fall, I prepare many recipes by adding mushrooms. You can add the mushrooms you prefer and have available, even simple champignons or pioppini which are available all year round, even in the supermarket. Now let’s see how to make baked pumpkin and mushrooms, and if you try it, let me know. Barbara
I recommend also trying these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients
- 2 potatoes
- 1.1 lbs pumpkin (weight when cleaned)
- 1.1 lbs mushrooms
- 1 clove garlic
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
How to prepare baked pumpkin, potatoes, and mushrooms
Start by preparing the pumpkin, potatoes, and mushrooms: peel the potatoes, cut them into pieces, place them in a pot covered with water, put them on the stove, and cook for 10 minutes. Then drain them and set aside.
Clean the pumpkin, remove the seeds and skin, then cut it into small pieces. Clean the mushrooms and, if necessary, cut them into small pieces. In a pan, add the clove of garlic and some oil, add the mushrooms and cook for 10 minutes, stirring occasionally, then sprinkle with parsley and add some salt.
Place in a baking dish the previously boiled potatoes, mushrooms, and pumpkin, mix everything well, add some extra virgin olive oil and salt, and bake at 356°F for 30 minutes.
Serve the hot pumpkin with mushrooms and potatoes.
How to store baked pumpkin, potatoes, and mushrooms
Keep them in the refrigerator for 2 days
