I stole this recipe from my mom! 😊 It’s a tray of pumpkin, potatoes, and peppers, delicious, one of those recipes that come about spontaneously when you look in the fridge and decide lunch on the fly: you take the pumpkin, peel it, and cut it into pieces, then you take the potatoes, peel them…
Haha, well, if I tell you everything here, it doesn’t count! The recipe is after the photo! 😉
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Looking for more pumpkin recipes? Check out these recipes (and the collection)! 👇
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 10.5 oz Yellow Pumpkin
- 1.4 lbs Potatoes (3 potatoes)
- 8.8 oz Peppers (1 pepper)
- 4 tbsp Breadcrumbs
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Oregano
Tools
- Baking Tray non-stick
Steps
Peel the pumpkin and potatoes.
Wash the pepper and clean it by removing the stem, seeds, and internal filaments.
Cut the pumpkin, potatoes, and pepper into pieces.
👉 I recommend cutting the potatoes into larger pieces than the pumpkin and pepper because pumpkin and pepper cook faster than potatoes.
Place everything in a baking tray and drizzle with a couple of tablespoons of oil.
Bake at 392°F.
Halfway through cooking, add oregano and breadcrumbs.
Finish cooking, checking occasionally and stirring the vegetables with a spoon.
It’s a great side dish whether warm or cool, but even if it cools down, it’s still good. Try it, it won’t disappoint you!
Tip to shorten cooking time: I repeated the recipe by pre-cooking all the vegetables, already cut into pieces, in the microwave for a few minutes, and then transferring them to the oven. The baking time was halved (naturally, the final time depends on the duration of the microwave step), but the result was equally delicious for us.
Salt-Free Tips
Pumpkin and peppers have strong flavors and make a great combination, and the potatoes add texture to the mix. For those not yet accustomed to the lack of added salt, I suggest seasoning with a mix of rosemary and sage in addition to oregano, and also adding a pinch of pepper. 🙂
If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce the salt, the palate must gradually get used to it and not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself to break the rule. It lifts your mood and helps you persevere.
If you don’t want to or can’t give up salt:
▫ Feel free to try my recipes while salting according to your habits.
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On my WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
