Craving an economical light and tasty side dish?! Try this: baked pumpkin and potatoes!
Baked pumpkin and potatoes au gratin is one of my favorite winter side dishes. With the addition of sausages, or cheeses (like provolone or mozzarella), it can also become a rich and tasty main dish.
We can compose this dish in various ways. For example, I’ve cut the vegetables into chunks and mixed them all together. But if you prefer, we can make a pumpkin and potato mille-feuille by slicing both vegetables thinly and alternating a layer of pumpkin with one of potatoes.
For example, my Pumpkin and Potato Pie in light version, light and very tasty, even for those on a diet!
If you then add a few tablespoons of béchamel on top, it will become even more delicious! Less light, yes, but so good! And, if you like, between a layer of pumpkin and a layer of potatoes, add a layer of cooked ham, you’ll see how delicious it is!
I’ve always liked vegetables au gratin. Thanks to breadcrumbs and a bit of grated parmesan, a crispy crust forms on the surface, making the vegetables really tasty.
And if you don’t like pumpkin (or potatoes), no problem! This tasty side dish can be personalized using the vegetables we like best.
I forgot to tell you that this dish, besides being genuine and easy to make, is also economical, it can’t get better than that!
If you like pumpkin, don’t miss this nice collection of Easy, Tasty, and Economical Pumpkin Recipes!
Other recipes I recommend you not to miss!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin (clean weight)
- 1.1 lbs potatoes (clean weight)
- 2 tbsp breadcrumbs
- as needed salt
- 2 tbsp grated parmesan
- 2 tbsp olive oil
- as needed black peppercorns (only if you like)
- as needed rosemary
- Half onion (only if you like)
Tools
- Cutting Board
- Baking Dish
- Parchment Paper
- Vegetable Peeler
Steps
The only slightly annoying thing about this recipe is cleaning the vegetables, especially the pumpkin!
If you prefer to save time, I recommend buying the pumpkin already peeled and cut into chunks.
You’ll do it in no time! Otherwise, arm yourself with a good knife (or a sturdy vegetable peeler).
Remove the skin and all the filaments, rinse and pat the pumpkin dry with kitchen paper.
Cut the pumpkin into cubes of the same size, not too large so that cooking will be faster.
Peel, wash well, and also cut the potatoes to the same size as the pumpkin.
I also added half a red onion, which I love using for these preparations, but it is not essential!
Take a baking dish lined with parchment paper.
In a bowl, add about 2 tablespoons of breadcrumbs (gluten-free for those who are intolerant).
Add a couple of tablespoons of grated parmesan, salt, pepper, rosemary, and give it a stir.
Add pumpkin, potatoes, and onion inside and mix the ingredients together to help the breading stick well.
Season with a tablespoon of olive oil, adjust salt and pepper, and mix.
Pour everything into a baking dish lined with parchment paper and season with another tablespoon of olive oil.
Bake in a preheated static oven at 356°F for about 30-40 minutes. Halfway through cooking, give it a stir to turn the vegetables to the other side.
After the time is up, check the degree of cooking by piercing the vegetables with the prongs of a fork right in the center.
If they are tender, turn off the oven and take the tray out; otherwise, continue until fully cooked.
Once ready, you can enjoy this fantastic light side dish of baked pumpkin and potatoes!
I hope you liked this recipe! Let me know in the comments if you try it! See you next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How can I substitute the pumpkin/potatoes?
You can replace the pumpkin (or potatoes) with the vegetables you prefer! For example, with zucchini, Brussels sprouts, carrots, fennel, etc.
Can I prepare this side dish in advance?
Yes, you can cook it a few hours before serving and then reheat it for a few seconds in the microwave or in the oven (or air fryer) for about 5 minutes.
Can I avoid using breadcrumbs?
Of course! If you prefer, you can use only parmesan or omit that too and season everything with just olive oil and the spices you like best.
I don’t like onion, can I leave it out?
Obviously, I use it because I like it, but it is not absolutely necessary!
