Autumn side dish of baked potatoes and pumpkin, a perfect dish for this season, easy to make, and pairs wonderfully with a wide range of main courses, both meat and fish.

In this recipe, I will also reveal the secret to achieving potatoes that are crispy on the outside and soft on the inside.

So, let’s get started and prepare this autumn side dish of baked potatoes and pumpkin together.
Oh boy, it’s delicious!
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Difficulty: Very Easy
Cost: Very Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

269.31 Kcal

calories per serving

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Energy 269.31 (Kcal)
Carbohydrates 55.07 (g) of which sugars 7.53 (g)
Proteins 6.94 (g)
Fat 4.15 (g) of which saturated 0.70 (g)of which unsaturated 0.15 (g)
Fibers 6.09 (g)
Sodium 949.15 (mg)

Indicative values for a portion of 120 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: Autumn Side Dish Baked Potatoes and Pumpkin

3 potatoes (medium-sized)
250 g delica pumpkin (diced)
to taste rosemary
to taste salt
to taste extra virgin olive oil

Tools: Autumn Side Dish Baked Potatoes and Pumpkin

1 Parchment Paper
1 Baking Tray

Steps

Autumn side dish of baked potatoes and pumpkin suitable for pairing with both meat and fish dishes.
First, wash, peel, and cut into pieces three medium-sized potatoes.
The secret to getting potatoes soft inside and crunchy outside is to pre-cook them, allowing the starch to be released, which provides the crispiness.
Simply bring salted water to a boil and cook the diced potatoes for about 7 to 10 minutes, being careful as the potatoes should be soft but not falling apart.
Using a spatula, collect the potato cubes and let them dry on a kitchen towel.
While the potatoes are “pre-cooked”, take a Delica pumpkin and wash it.
Cut the pumpkin into quarters and remove the skin.
Scoop out the seeds.
Slice the pumpkin.
Then cut it into pieces.
On a baking tray lined with wet and wrung parchment paper, place the potatoes and pumpkin, season with oil, salt, and rosemary.
Bake in a fan-assisted oven at 392°F for about 30 minutes, and turn halfway through. After the 30 minutes, set the grill to increase the browning for an additional 5 minutes.