Pumpkin and potatoes in the oven
Autumn is here, and that means it's time for warming oven-baked dishes! Roasted pumpkin and potatoes are packed with fiber, vitamins, and minerals. Olive oil provides unsaturated fatty acids, which are important for heart and blood vessels.
Ingredients · Servings 4
- 600 g potatoes
- 800g butternut squash
- 2 cloves of garlic
- 3 tablespoons olive oil
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 0.5 bunch of chives
- 0.5 bunch of parsley
- 500g low-fat quark
- 150 g yogurt (3.5% fat)
- 1 tsp lemon juice
Method · 1 h
- Clean, wash, and cut the potatoes into wedges. Clean, wash, halve, and remove the seeds from the pumpkin, then cut it into bite-sized pieces. Peel and finely chop the garlic.
- Spread everything on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Wash the rosemary and thyme, shake dry, and place on top of the vegetables. Mix everything together and bake in a preheated oven at 180°C (160°C fan-assisted; gas mark 2–3) for 35–40 minutes.
- Wash the chives and parsley, shake dry, and chop finely. For the dip, combine the low-fat quark, yogurt, chives, parsley, and lemon juice in a bowl. Serve the pumpkin and potatoes in the oven with the herb dip.
Not pumpkin season? No problem! This roasted vegetable dish can easily be varied with seasonal vegetables such as parsnips, beets, carrots, or sweet potatoes. It's also perfect for using up leftover vegetables in the oven.
