Baked potatoes and pumpkin with onions, the quick autumn recipe for a healthy and tasty side dish. Pumpkin, with its sweet and delicate flavor and unique texture, is a versatile vegetable suitable for many recipes. Today we’ll make a classic dish, a quick and easy pumpkin recipe and an economical side perfect to accompany main courses of all kinds, especially meat: baked pumpkin with potatoes! It’s really easy to make; the only tip is to choose a pumpkin that won’t fall apart too much during cooking and has a texture similar to potatoes. I suggest a Delica or butternut pumpkin. Apart from that, this side dish, suitable for colder seasons, pairs with many dishes and is perfect for both adults and children!
If you love pumpkin and are looking for other simple dishes, try Pumpkin and potato cakes with gorgonzola, Pasta with pumpkin and parmesan or Baked rice with pumpkin, ham and mozzarella, and also whole roasted chestnut pumpkin and even a sweet recipe like Pumpkin and almond tart. Let’s go to the kitchen now, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4-5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients for making baked pumpkin with potatoes
- 1 lb 12 oz Potatoes
- 1 lb 12 oz Yellow pumpkin
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt
- to taste Rosemary
Tools
- Ovens
- Baking dish
Baked pumpkin and potatoes side dish: preparation…
Peel the potatoes and pumpkin and cut them into fairly large chunks. Place them in a baking dish, add a sliced onion, plenty of oil, salt and mixed herbs or just rosemary. Toss and bake in a convection oven at 392°F for 25 minutes; after the time has passed, uncover, check the doneness and remove from the oven.
Avoid stirring the side dish during cooking and serve it hot as an accompaniment to red or white meats.
If you liked this recipe, also check out:
– Fried pumpkin with olives and cooked wine;
Notes
You can store the baked pumpkin with potatoes in the refrigerator for one day, well sealed in an airtight container, and reheat it in the oven or in an air fryer before serving.
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