An original autumn recipe for around four servings, with very little preparation.
Ingredients for approximately four servings: 800 g Hokkaido pumpkin, 600 g potatoes, two tablespoons of oil, salt, pepper and a little rosemary to taste. Serve with a yoghurt and herb dip or a plant-based alternative. Please check the packaging of the products you use for allergens.
Preheat the oven to 200°C conventional heat. Wash the pumpkin thoroughly, remove the seeds and cut it into even wedges. Wash the potatoes, peel them if needed and cut them into smaller wedges. Young children can help with washing; cutting and using the hot oven are jobs for adults.
Mix the vegetables with the oil and seasonings. Spread them on a baking tray and cook for about 30 to 40 minutes. Turn them halfway through. The exact time depends on the size of the pieces and your oven: the potatoes and pumpkin should be completely tender.
Leave to cool a little before serving. Do not eat a pumpkin that tastes bitter. Ingredient prices and availability vary between businesses; this recipe is not a product listing.