Baked pumpkin and potatoes, a perfect recipe to embrace this change of season that is always late to arrive. I love pumpkin, indeed it can be said that it is absolutely my favorite thing about autumn, and I find it perfect paired with potatoes. If you have never tried this mix, you absolutely must, simple and good, this recipe is perfect both as a main dish, if like me you are dieting, or paired with a meat main course.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 14 oz pumpkin
- 1 1/3 lbs potatoes
- to taste rosemary
- to taste fine salt
- to taste peanut oil
Tools
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Steps
Let’s start by peeling and dicing the potatoes, trying to make small and equal pieces, place the potatoes in a bowl. Now cut the pumpkin into cubes of the same size and add it to the potatoes, season with salt to taste, add the rosemary and finally the peanut oil, mix well.
Pour everything into a tray lined with parchment paper and bake in a preheated static oven at 392°F for about 20 minutes, after this time, color the surface by turning on the grill for a few minutes.
Our baked pumpkin and potatoes are ready to be served and enjoyed. If you like, you can season it with a tablespoon of apple cider vinegar or lemon.
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