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Baked pumpkin and potatoes

Baked pumpkin and potatoes

Baked Pumpkin and Potato Recipe of of 20-11-2013 [Updated on 13-06-2017]

Baked pumpkin and potatoes are a simple and light side dish. My husband is trying to be a little careful with his figure and I am working hard to make him something he likes but is low in fat at the same time. You can serve pumpkin and potatoes as a side dish to accompany meat dishes but also fish given the delicate taste of these vegetables, I recommend, if you want a light dish, eye oil, just a drizzle will be enough if you use a non-stick pan.


How to make baked pumpkin and potatoes

Clean the pumpkin by removing the skin and filaments (click here to see the procedure) and cut it into pieces. Wash and peel the potatoes and also cut them into cubes

Put a drizzle of oil in a baking dish and place the pumpkin, potatoes and sliced ​​shallot inside, then add salt, pepper and a drizzle of oil and bake at 180 ° and cook for 30 minutes

Serve the pumpkin with the baked potatoes

Sweet potatoes and baked pumpkin


  • 1 sweet potato
  • 250 grams of Pumpkin
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon of Chilli Pate
  • enough of Salt
  • just enough of mixed spices
  • enough of Water
  • 1 handful of parsley
  • 2 teaspoons of capers

The sweet potatoes with baked pumpkin they lend themselves to being served as a side dish or as a single dish for a quick lunch. Sweet potatoes, also called American potatoes, are much larger than yellow potatoes, have an elongated shape, very floury, white flesh and a sweetish flavor. They go perfectly with pumpkin, creating a very balanced dish. Vegetables cooked in the oven retain their shape, flavor and all the nutrients. The addition of capers, then, creates a pleasant contrast between sweet and salty.

Peel and wash the potatoes. Cut the potatoes into medium-large pieces and place them in a pan.

Slice the onion not too thin crescents and add it to the potatoes.

Add a generous round of d & rsquooliva oil, add salt and place in a hot oven a 200 C for about 15 minutes.

The potatoes and squash have different cooking times so I suggest you continue cooking the potatoes and add the pumpkin later. An alternative could be to blanch the potatoes and then bake them in the oven together with the pumpkin.

While the potatoes are in the oven, clean the pumpkin eliminating the peel, seeds and filaments. Cut the pumpkin into pieces the size of potatoes.

When the potatoes are half cooked, add the pumpkin and mix.

Clean some fresh aromas how rosemary, thyme and sage that go well with both potatoes and pumpkin and chop finely with a knife. Add the chopped herbs to the potatoes and pumpkin, mix and put back in the oven for another 15 minutes.

If you want to give this dish a crunchy connotation, add a couple of tablespoons of bread crumbs, stir and put back in the oven.

How about, don't these sandy baked potatoes and squash look great?

Here is the recipe for preparing baked pumpkin and potatoes:

300g pumpkin (already cleaned)
300g potatoes (already peeled)
1 onion rosemary to taste
extra virgin olive oil, salt and pepper to taste

Clean the pumpkin by removing the external part and the seeds, cut the pumpkin into not too small cubes
Remove the peel from the potatoes and cut them into medium-sized cubes

Clean and slice the onion. Transfer the potatoes with the pumpkin and onion to a container, add the rosemary, salt, pepper and oil, mix everything well and transfer it to a baking tray lined with parchment paper. 200 ° for about 40 minutes. Finally serve

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Side dish of pumpkin and baked potatoes


  • 2 slices of yellow squash
  • 3 large potatoes
  • extra virgin olive oil
  • 1 sprig of rosemary
  • salt and pepper
  • 1 clove of garlic


  1. Peel and wash the potatoes, reducing them to small cubes. Blanch them for about ten minutes, as it takes longer to cook than pumpkin.
  2. Then drain them well and put them in the pan.
  3. Now wash the pumpkin and cut it into cubes, removing the hard part of the peel.
  4. Take a baking tray covered with parchment paper and arrange the potato and pumpkin cubes on it.
  5. Then add the rosemary, salt, pepper, garlic and sprinkle everything with the extra virgin olive oil.
  6. Mix well and bake the side dish of pumpkin and potatoes at 200 ° for about 30 minutes.

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Baked pumpkin with potatoes, onion and tomatoes

Red and orange are the colors that stand out from the pan baked pumpkin with potatoes, onion and tomato, a side dish healthy and tasty, very easy to make. Perfect for those who are beginners in the kitchen, it is excellent even if prepared in advance and served warm or just heated.

  • 400 g of pumpkin pulp (net of waste)
  • 4 ripe tomatoes
  • 4 yellow potatoes
  • 1 onion
  • extra virgin olive oil
  • salt
  • black pepper

Prepare the baked pumpkin with potatoes, onion and tomatoes it's an easy way to serve a side dish good and light suitable to accompany main courses of meat roasted or baked.

Preparing it is very easy: pumpkin and potatoes are cut into slices and placed in a pan in alternating layers with onion rings. Tomato cubes, extra virgin olive oil and pepper to season everything. Enrich it with a sprinkle of your own herbs you prefer, it will be even more delicious.

This vegetable mix is ​​a further demonstration of how a simple and healthy vegetable side dish can also be tasty. Other examples? Zucchini and potatoes au gratin, the pan of zucchini, baked potatoes and tomatoes or the sandy vegetables.


To prepare the pumpkin with baked potatoes I use the same amount of pumpkin and potatoes and I find the outline balanced. You can also choose to put more potatoes or more squash, depending on the flavor you want to prevail.

Turning on the convection oven at 180 ° C (or static at 200 ° C).

Bring to a boil water for the potatoes and add salt.

Peel the potatoes, wash them under running water and cut them into cubes not too small.

Put the potato cubes in boiling water for 5 minutes to give one pre-cooking. Then drain and set aside.

Clean the pumpkin, remove the peel, the internal filaments and the seeds and cut first into slices and then into cubes, as big as those of potatoes.

Take an ovenproof dish and add the precooked potatoes and diced pumpkin. Incorporate 50 ml of extra virgin olive oil and mix very well.

Add the Rosemary and two wedges of garlic pinafore. Salt on the surface and add a sprinkling of pepper.

Place the pumpkin and potatoes in the preheated convection oven a 180 ° C (or static at 200 ° C) for 40 minutes. The last 3 minutes, operate the grill function at 220 ° C to still have a crust more crunchy.

I recommend that you mix the potatoes and squash halfway through cooking, to have a more uniform cooking and to wet the vegetables with the oil deposited on the bottom of the pan.

Then remember to remove the hidden cloves of garlic and immediately serve baked pumpkin and potatoes recipe simple and always perfect side dish!

Oven-baked pumpkin and potatoes au gratin they are a delicious and tasty side dish, excellent to combine with both meat and fish main courses. Just two ingredients for an easy side dish that even children like. Also to be prepared well in advance.

Ingredients pumpkin and potatoes au gratin

  • 500 g of yellow squash net of waste
  • 500 g of potatoes
  • 1 white onion
  • 150 g of breadcrumbs
  • flavorings to taste: (basil, rosemary, sage, parsley, oregano, mint)
  • salt and black pepper
  • extra virgin olive oil

How to make pumpkin and potatoes au gratin

The preparation pumpkin and potatoes au gratin it is therefore very simple and fast to turn on the oven at 200 °, ventilated mode, so that at the end of the preparation it will have reached the right temperature. Deprive the yellow squash of internal filaments and seeds. Also remove the outer peel. Clean the potatoes and finally cut the pumpkin, potatoes and onion into small pieces.

Season the breadcrumbs with a few tablespoons of extra virgin olive oil, salt and black pepper.

Add a few tablespoons of water and mix well until the mixture is sandy and well moistened. Finally, add finely chopped herbs to taste.

Line a pan or a baking dish with a sheet of parchment paper and pour the pumpkin, potatoes and onion cut into small pieces entirely inside the pan. Add a pinch of salt to the vegetables, bearing in mind that the breadcrumbs have already been seasoned.

Add the breadcrumbs to the pumpkin and potatoes, distributing it evenly.

Add a drizzle of extra virgin olive oil and a few tablespoons of water to prevent the breadcrumbs from becoming too dry at the end of cooking. Bake in a preheated oven at 200 °, ventilated mode, for about 30 minutes, stirring occasionally for more even cooking. The side dish of pumpkin and potatoes it must be soft and moist, if during cooking the vegetables tend to dry out too much, add a few tablespoons of water to moisten. Excellent both served hot and cold. Therefore it is possible to prepare it well in advance.

If you liked the recipe pumpkin and potatoes au gratin in the oven share it on social networks.


Wash and peel the potatoes and cut them into chunks. Wash and peel the red onion and cut it into slices. Wash the rosemary and sage. Cut the pumpkin into chunks.

Pour the pumpkin, potatoes and red onion into a bowl.

Add the rosemary needles, sage leaves, olive oil to taste, salt and pepper to taste. Mix all the ingredients well and pour everything into a baking dish.

Cover the pan with a sheet of parchment paper and cook in a preheated static oven at 180 ° for 30 minutes.

Remove the sheet of parchment paper and continue cooking in a convection oven, always at 180 ° until golden brown, it will take about 10 minutes.

Serve the side dish of pumpkin potatoes and baked onion nice hot but believe me when I tell you that they are also excellent at room temperature!

& # 8211 If you want, you can blanch the potato chunks in advance for 3 minutes before adding them to the other ingredients.

Pumpkin and potatoes au gratin

  • 200 g of pumpkin,
  • 400 g of potatoes,
  • 100 g of edamer,
  • Evo oil to taste,
  • Breadcrumbs to taste,
  • Grated Parmesan to taste.
  1. Start cleaning the pumpkin.
  2. Peel the potatoes and place them in a bowl full of water.
  3. Cut them into very fine slices and set aside. Always leaving them in the bowl with water.
  4. Now take an ovenproof dish, add a drizzle of oil and sprinkle the base with breadcrumbs.
  5. Make a first layer of potatoes, one of pumpkin, some of the cheese cut into small pieces, oil, parmesan and breadcrumbs.
  6. Close with another layer of potatoes, cheese, grated Parmesan, breadcrumbs and oil.
  7. Bake at 180 for about 20/25 minutes.

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Herb chops with pumpkin and potatoes

Herb chops with pumpkin and potatoes are a tasty, tasty but at the same time light second course. This preparation is in fact cooked in the microwave oven with steam cooking mode, in fact cooking is the strong point of this dish because both the meat and the diced potatoes and pumpkin will cook evenly. You can enjoy herb-flavored chops that will preserve their softness, while the potatoes and pumpkin will cook without drying out.
You can prepare this recipe easily, with a few simple steps to bring taste and lightness to the table in a single dish.

And if you liked this recipe, try our pumpkin and baked potatoes recipe, a side dish that goes well with many main courses!