Baked pumpkin with potatoes, a simple and tasty recipe. By now, you understand how much I love pumpkin! So at this time of the year, there are many pumpkin recipes, all special, but also all very simple to prepare, just like the recipe I want to tell you about today. Only potatoes and pumpkin and very few other ingredients for the seasoning and oven baking. You don’t need to pre-cook the pumpkin or potatoes; just slice them very thinly and put them in the oven right away. I also recommend not missing the recipe for baked pumpkin cutlets. If you like pumpkin, or even if you don’t love it too much, this is a recipe to try immediately. Let’s hurry to the kitchen and prepare a delicious Baked Pumpkin and Potatoes together!
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 280.22 (Kcal)
- Carbohydrates 22.29 (g) of which sugars 3.26 (g)
- Proteins 15.32 (g)
- Fat 15.16 (g) of which saturated 1.35 (g)of which unsaturated 0.55 (g)
- Fibers 2.42 (g)
- Sodium 130.67 (mg)
Indicative values for a portion of 220 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 for Baked Potatoes with Pumpkin
- 1.1 lbs potatoes
- 1.1 lbs pumpkin
- 9 oz scamorza (thinly sliced)
- 1.5 oz grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste salt
What You Need to Prepare Baked Pumpkin with Potatoes
- Mandoline
How to Prepare Gratinated Pumpkin and Potatoes
Clean the pumpkin by removing the skin, seeds, and inner filaments. Peel the potatoes. Use a mandoline to slice the pumpkin and potatoes into very thin slices.
Oil the bottom of a baking dish or pan. Make a layer with the potato slices, slightly overlapping them.
Cover with the pumpkin slices, again slightly overlapping them. Lightly salt.
Cover with slices of scamorza or other soft, melting cheese; classic cheese slices work well too.
Layer more potato slices and pumpkin slices, continuing the preparation in the same way until you have used all the ingredients.
Finish with slices of potatoes and pumpkin. A pinch of salt, a generous sprinkle of grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Bake the Pumpkin with Potatoes in a static hot oven at 375°F for 30-35 minutes.
During the first 20 minutes of cooking, cover the pan with aluminum foil, allowing the vegetables to cook well, releasing the water inside without the need to add extra liquids.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a richer and tastier dish, you can add slices of speck or cooked ham with the cheese
If there are leftover potatoes and pumpkin, store them in a container in the fridge; you just need to reheat them for a few minutes in the hot oven or microwave
Don’t miss the recipe for Baked Pumpkin Sticks
