Pumpkin from Baking Sheet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 3 red pepper (s)
- 12 potato (s)
- 1 onion (s)
- 2 packs sheep`s cheese
- olive oil
- 2 tablespoon thyme
- 2 tablespoon oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, cut into quarters without peeling. Halve the pumpkin, remove the seeds and cut approx. 3/4 of the pumpkin into approx. 1 cm thick crescent-shaped slices. Core the peppers and cut into pieces. Halve the onion and quarter the halves. Then loosen the individual onion layers from each other. If you like onions, you can also use 2 onions.
- Since the vegetables have different cooking times, put the potatoes and pumpkin in a bowl. Put the peppers and onions in a second bowl. Add plenty of olive oil (then nothing burns) and spices and mix well.
- Preheat the oven to 220 ° C top / bottom heat or 200 ° C circulating air. Cover two baking trays with baking paper as desired. Spread the potato and pumpkin mixture evenly on top and bake in the oven for 15 minutes. Then remove the trays and distribute the pepper and onion mixture evenly on top and put in the oven for another 10 minutes. Check that the pumpkin and potatoes are done. If not, leave in the oven for another 5 minutes.
- Remove the trays and crumble the sheep`s cheese evenly on them and place in the oven for another 10 minutes.
- A mixed salad goes well with it.
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