Summary

Ingredients

• 700 g pumpkin (se), (well suited Hokkaido or butternut)
• 700 g potato (s), new
• 3 carrot (s)
• 100 g onion (s), red or red-white mixed
• 15 g arlic
• 3 tablespoon thyme
• a lot oil, (frying oil or olive oil)
• salt
• Paprika powder, sweet and smoked
• possibly rosemary
• 2 cups natural yogurt

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Instructions

1. First peel the potatoes. Peel the pumpkin, remove the seeds and cut into large pieces. The potatoes take longer to cook, you might want to put them in the oven a few minutes before the other ingredients. But I always do it so that I cut the potatoes into thin slices or strips and only roughly dice the pumpkin. Then they are cooked at the same time, even if you put everything in the oven at the same time. Peel the carrots and cut into large pieces.
2. Clean the onions and cut into 4mm thick slices. Clean the garlic and cut into small pieces if necessary. We used garlic from the garden, the cloves were quite small and you didn`t need to cut them any further, it looks nice too.
3. Put the pumpkin, potatoes, carrots, onions and garlic in a large bowl and mix with the spices. Now put the colorful mixture on a baking sheet and pour a lot of oil over it. Now bake in the oven at around 180 ° C, this takes around 30 minutes, but depends heavily on the size of the pieces. So always see if the potatoes (they are usually the measure for everything) are already done. If the vegetables are still a little crunchy, it doesn`t matter.
4. Now the food can be served, natural yoghurt tastes very good with it.
5. Depending on the offer, the recipe can be supplemented with mushrooms, paprika, etc. It is particularly nice if you can replace some of the potatoes with the rare purple-black varieties, and the same applies to the carrots. This makes the food even more appetizing and interesting.