Roasted Pumpkin & Potatoes
This roasted pumpkin and potato dish is a comforting and uncomplicated recipe that fills your kitchen with irresistible aromas. Perfectly balanced spices and textures make it a delightful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Vegetarian
Ingredients
Scale
- 900 g Hokkaido pumpkin (cleaned and weighed)
- 900 g potatoes
- 2 red onions
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- pepper (from the mill)
- 1/2 teaspoon paprika powder (sweet)
- 1–2 teaspoons spice mix (optional)
- 130 g grated cheese (e.g. Emmental, mountain cheese, Gouda or a mix)
Instructions
- Wash the Hokkaido pumpkin thoroughly under running water and scrub it clean. Remove the ends and cut it in half. Scoop out the seeds and fibrous parts, then cut into bite-sized pieces (about 2-3 cm).
- Wash and scrub the potatoes thoroughly. Cut into eighths or bite-sized pieces similar in size to the pumpkin.
- Peel the red onions and garlic. Cut the onions into eighths and slice or chop the garlic.
- Line a baking sheet with parchment paper. Add the pumpkin, potatoes, onions, and garlic. Drizzle with olive oil and mix thoroughly, ensuring each piece is coated. Spread evenly on the sheet.
- Sprinkle with salt, pepper, and paprika powder. Add spice mix if desired. Mix again for even distribution.
- Preheat the oven to 180 °C (356 °F). Roast the vegetables for about 45 minutes, or until golden brown and tender.
- About 10 minutes before cooking is done, sprinkle grated cheese over the vegetables and return to the oven until melted and golden brown.
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg