Baked pumpkin and potatoes is a tasty side dish, one of those foods that seems to have a healing power on nerves and fatigue, because it tastes like home and family.
The first time I prepared it, I was amazed at how such a simple dish could be so good. The sweetness of the pumpkin and the tenderness of the potatoes meet in this dish suitable for excellently accompanying fish, white and red meats.
Personally, I love pairing this side dish with delicately flavored white meats and, in particular, with my roast rabbit. And every time, I can’t help but notice how it makes it even better.
It is easy to prepare, and if you prefer, you can vary it with the flavors you most like, and with a few tricks, you will get a truly satisfying side dish.
Moreover, compared to a tray of just baked potatoes, in this dish, the presence of pumpkin alternates with that of the potatoes, with the apparent advantage of limiting the amount of starches we would otherwise consume per serving.
In fact, pumpkin is a vegetable that contains few calories, rich in water and fiber, with significant diuretic and calming powers. It also has a pronounced antioxidant effect.
Having said that, the advice I would like to give to anyone who wants to make the recipe is to choose a pumpkin that is really sweet and yellow-fleshed potatoes… if these two conditions are satisfied, in my opinion, goodness will be served at the table!
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- Difficulty: Very easy
- Cost: Very economical
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 229.54 (Kcal)
- Carbohydrates 30.18 (g) of which sugars 4.49 (g)
- Proteins 3.85 (g)
- Fat 11.92 (g) of which saturated 1.77 (g)of which unsaturated 0.08 (g)
- Fibers 3.37 (g)
- Sodium 202.70 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes (yellow-fleshed)
- 1.1 lbs pumpkin
- to taste extra virgin olive oil
- to taste sage
- to taste oregano
- to taste fine salt
Tools
- Pan
- Cutting Board
- Knife kitchen
- Baking Sheet non-stick oven 35 cm x 25 cm
Steps
To prepare baked potatoes and yellow pumpkin, start by washing the potatoes, peeling them, and cutting them into cubes, letting them fall into a bowl full of water.
Meanwhile, put a pot of water on the stove. When it starts to boil, moderately salt it and add the potatoes.
Blanch for about 7 / 8 minutes, but the times depend on the size of the potato pieces. At the end of the indicated time, they should be fork-tender, but still firm.
Meanwhile, clean the pumpkin by removing the skin and a thin inner layer, thus taking away the filaments and seeds attached to it.
Drain the potatoes and let them fall directly into a rectangular non-stick baking dish.
Cut the pumpkin into cubes the same size as the potatoes and add them to the latter.
Sprinkle with salt, rosemary, oregano, sage, and extra virgin olive oil and lightly stir with a wooden spoon.
Bake in a preheated oven at 392 degrees Fahrenheit, static mode, middle/lower level, for about 25/30 minutes.
At the end, the potatoes and pumpkin should be cooked but not falling apart.
In the last few minutes, you can activate the oven grill function, thus also raising the baking dish level, facilitating the browning of these vegetables.
The baked potatoes and yellow pumpkin are now ready.
Storage
This side dish keeps well, sealed, in the fridge for about a couple of days.
This side dish keeps well, sealed, in the fridge for about a couple of days.
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