A fall side dish, delicious and tasty, sandy baked pumpkin and potatoes pair well with many dishes. It’s easy to prepare, scented with garlic and parsley, enriched with crunchy walnuts, loved by everyone. I prepared it with Delica pumpkin, but we can prepare it with any pumpkin that is not overly watery. Also try pumpkin in saor! Now let’s see how to prepare sandy baked pumpkin and potatoes.
OTHER RECIPES WITH PUMPKIN
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for preparing sandy baked pumpkin and potatoes
- Half lb pumpkin
- 3 large potatoes
- 2 cloves garlic
- 1 bunch parsley
- to taste salt and pepper
- 1 cup breadcrumbs
- 4 tablespoons extra-virgin olive oil
- 2.8 oz walnut kernels
Tools
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- Baking Tray
Preparation of baked pumpkin and potatoes
Let’s prepare our side dish by thoroughly cleaning the pumpkin. Wash it and remove seeds and fibers. You can decide whether to peel it or not. Dry it well and cut into chunks.
Wash the potatoes thoroughly. Peel them and cut them into more or less regular pieces so that they cook evenly. Leave them in cold water. Put them in a bowl with the pumpkin.
Chop the parsley and garlic and add to the breadcrumbs, salt, and pepper. Also chop the walnuts and mix them with the breadcrumbs. Season the pumpkin and potatoes with it, add extra-virgin olive oil. Pour everything onto a baking tray lined with parchment paper. Preheat the static oven to 356°F (180°C), bake and cook for about 30-40 minutes.
Storage
You can store them for a couple of days in the fridge.
