Baked pumpkin and potatoes is a delicious side dish, perfect for the autumn and winter season. Preparing it is really simple: the only precaution is to cut the potatoes a bit smaller than the pumpkin, as they take longer to cook.
If you have an air fryer available, you can try the version of pumpkin and potatoes in an air fryer.
If you are looking for other simple and tasty side dishes, don’t miss these recipes:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 1 lb pumpkin
- 3 potatoes (medium)
- to taste extra virgin olive oil
- to taste salt
- 1 sprig rosemary
Steps
To prepare baked pumpkin and potatoes, first take care of the pumpkin: remove the seeds and fibers, then peel it. Wash it and dry it carefully, then cut it into slices and then into cubes of about 1 inch.
Move on to the potatoes: peel them with a peeler, wash them thoroughly to remove any soil residues, then cut them into slices and then into cubes of about 3/4 inch.
In a bowl, combine the potatoes and pumpkin, season with coarsely chopped rosemary needles, salt, and extra virgin olive oil. Mix well so that the seasoning is distributed evenly.
Line a baking sheet with parchment paper and pour the vegetables onto it, trying not to overlap them. Bake in a preheated static oven at 375°F for about 35-40 minutes. If you want a more golden and crispy side dish, turn on the grill mode for the last 5 minutes of cooking.
Remove from the oven and serve the baked pumpkin and potatoes hot.
Storage of Baked Pumpkin and Potatoes
You can store the side dish in the refrigerator for up to one day, inside an airtight container. Before serving, heat it for a few minutes in the oven or in a pan.
