Description
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.
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 of the pumpkin and cut it in half. Scoop out the seeds and fibrous parts with a spoon. Cut the deseeded pumpkin into bite-sized pieces, aiming for uniform sizes (about 2-3 cm) for even cooking.
- Wash and scrub the potatoes thoroughly. There's no need to peel them as the skin becomes crispy when roasted and adds nutrients. Cut the potatoes into eighths or bite-sized pieces that are roughly the same size as the pumpkin pieces.
- Peel the red onions and the garlic. Cut the onions into eighths and either slice or roughly chop the garlic.
- Line a baking sheet with parchment paper. Add the prepared pumpkin, potatoes, onions, and garlic to the sheet. Drizzle with olive oil and mix everything thoroughly with your hands, ensuring each piece is lightly coated with oil. Spread the vegetables evenly on the sheet in a single layer without overcrowding.
- Generously sprinkle the vegetables on the sheet with salt, pepper to taste, and paprika powder. If desired, add your favorite spice mix. Mix everything again to ensure even distribution of the spices.
- Preheat your oven to 180 °C (356 °F). Once the oven reaches temperature, place the sheet with the seasoned vegetables inside. Roast for about 45 minutes, or until the vegetables are golden brown and tender when pierced with a fork.
- About 10 minutes before the end of cooking, carefully remove the sheet from the oven. Sprinkle grated cheese evenly over the roasted vegetables. Return the sheet to the oven and let the cheese melt and turn golden brown. Once the cheese is melted and slightly crispy, your dish is ready to serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Vegetarian
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