Pumpkin with honey and potatoes baked in the oven

4 servings
45 min

Try it and you too! Enjoy your appetite!

How delicious to bake pumpkin and potatoes in the oven? It is very easy to do this, first of all prepare all the products. It is better to use Hokkaido pumpkin to prepare the dish. This variety has a sweet, tender taste and nutmeg aroma. The pumpkin has a thin skin, so we will bake the vegetable without peeling.

Wash the potatoes thoroughly with a brush or hard sponge to get rid of dirt and the rest of the earth. Fill it with cold water and place it on a high heat. After boiling, reduce the flame and cook the potatoes for about 15 minutes (almost until tender). Then drain the boiling water and cool the tubers.

Wash the pumpkin very well, cut in half, remove the seeds and insides.

I had a small pumpkin, for the recipe I used only one half. So, cut Hokkaido into wedges about 1 centimeter thick (as in the photo).

Prepare the marinade. In a small bowl, combine a spoonful of honey, vegetable or olive oil, one clove of garlic, salt and pepper passed through the press. I also added a pinch of nutmeg. The amount of salt must be determined by its taste. I needed an incomplete teaspoon.

Pour the pickle over the pumpkin, stir gently and leave to simmer for 5-10 minutes. For pickling, it is convenient for me to use a cellophane bag, so when stirring, the marinade envelops all the pumpkin wedges as much as possible.

Cut smoked lard into small cubes, use bacon as desired. Peel the onion from the husks and rinse under running water. Finely chop the onion. Send the lard and onion to the pan and place on a high heat. As the pan heats up, the lard will melt and the onion will fry. Fry the lard and onion to the desired consistency. I cooked until the golden hue appeared.

Put the pickled pumpkin on a baking sheet lined with baking paper. Send to the preheated oven, bake at 180 degrees for 20 minutes.

At this time, peel the cooled potatoes and cut them into circles.

Send the potatoes to the onion. Stir.

If you are left with a pumpkin marinade, then pour it into the pan, too (I had about 1 tablespoon left). Add a second garlic clove, pre-crushed and a pinch of salt, if necessary. Fry everything for about 1-2 minutes, sometimes stirring.

Put the potatoes in the baking dish in the first layer.

Next, make a layer with wedges of baked pumpkin. Send to the oven for 10 minutes. A couple of minutes before I was ready, I sprinkled parmesan and frozen Italian herbs on the dish.

It turned out indescribably tasty and satisfying!

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).