Pumpkin and potatoes I'm a autumn outline simple and delicious, which comes fromUnion of the classic Baked Pumpkin with Baked Potatoes! It gets ready in a few minutes And without peeling vegetables! First they cut themselves in wedges, then they are seasoned with oil, salt, rosemary and finally everything is cooked together in the oven for an amazing result! Crispy and golden on the outside, soft to the bite, tasty, mouth-watering succulents!
For the quick preparation , I recommend that you use the pumpkin delica full-bodied, very tasty and green skin slightly watery! Alternatively, you can still use the quality you have available, aware that you will get softer wedges. In this case I left the vegetables with peel, believe me it is very good! and from the pumpkin au gratin to the one in the pan, it always gives a special touch! But if you want you can peel them! THE secrets for a perfect result are cut to equal size the pieces of pumpkin and potatoes, so that they cook evenly; And a few minutes of grill which will make the beautiful golden surface! Great hot, but also cold! Baked pumpkin and potatoes I'm a vegetarian and vegan side dish, healthy and light, perfect for accompany many meat dishes, from Braised to Hamburger, but also fish, cheeses. Try them soon!
Pumpkin and potatoes recipe
|5 minutes||30 minutes||35 minutes|
|Quantity for 4 people|
How to make baked pumpkin and potatoes
First of all wash the vegetables and cut into wedges all the same. Add the rosemary, salt and pepper needles directly to the pan and add a generous drizzle of oil.
Then mix with your hands in order to flavor everything well:
Add 3 tablespoons of water to the pan
Finally bake in the oven at 200 ° in the medium part for 20 minutes, then turn on the grill and go upstairs for 10 minutes
Yours is ready Baked pumpkin and potatoes!
You can also keep it for the following day!