Honey-Garlic Baked Pumpkin and Potatoes

A hearty, bright, warming autumn dish! Pumpkin soaked in honey-garlic marinade, baked with potatoes in the oven, is a very colorful and aromatic dish. This food will undoubtedly appeal to many!
cook time: 45 min
Ethan Rowley
Honey-Garlic Baked Pumpkin and Potatoes

Nutrition Facts (per serving)

72
Calories
3g
Fat
11g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Honey 1 tbsp
Potato (small size) 7 pc
Vegetable oil 1 tbsp
Pumpkin (Hokkaido medium size) 0.5 pc
Salo (smoked or bacon) 100 g

Recipe instructions

Step 1

Step 1
How to deliciously bake pumpkin and potatoes in the oven? This is very easy to do; first of all, prepare all the products. To prepare this dish, it is better to use Hokkaido pumpkin. This variety has a sweetish delicate taste and nutmeg aroma. Pumpkin has a thin skin, so we will bake the vegetable without peeling it.

Step 2

Step 2
Wash the potatoes thoroughly with a brush or stiff sponge to remove dirt and soil residues. Fill it with cold water and place on high heat. After boiling, reduce the flame and cook the potatoes for about 15 minutes (almost until cooked). Then drain the boiling water and cool the tubers.

Step 3

Step 3
Wash the pumpkin very well, cut in half, remove seeds and entrails.

Step 4

Step 4
I had a small pumpkin and used only one half for the recipe. So, cut Hokkaido into slices about 1 centimeter thick (as in the photo).

Step 5

Step 5
Prepare the marinade. In a small bowl, mix a spoonful of honey, vegetable or olive oil, one clove of garlic passed through a press, salt and pepper. I also added a pinch of nutmeg. The amount of salt should be determined according to your taste. I only needed about a teaspoon.

Step 6

Step 6
Pour the marinade over the pumpkin, mix gently and leave for 5-10 minutes. For marinating, it’s convenient for me to use a plastic bag, so when stirring, the marinade envelops all the pumpkin slices as much as possible.

Step 7

Step 7
Cut the smoked lard into small cubes, use bacon if desired. Peel the onion and rinse under running water. Finely chop the onion. Place lard and onion in a frying pan and place over high heat. As the pan heats up, the lard will melt and the onions will fry. Fry the lard and onion to the desired consistency. I cooked until golden brown.

Step 8

Step 8
Place the marinated pumpkin on a baking sheet lined with baking paper. Place in a preheated oven, bake at 180 degrees for 20 minutes.

Step 9

Step 9
At this time, peel the cooled potatoes and cut into slices.

Step 10

Step 10
Add potatoes to onions. Stir.

Step 11

Step 11
If you have any pumpkin marinade left over, pour it into the pan too (I had about 1 tablespoon left). Add a second clove of garlic, previously minced, and a pinch of salt if necessary. Fry everything for about 1-2 minutes, stirring occasionally.

Step 12

Step 12
Place potatoes in the first layer in a baking dish.

Step 13

Step 13
Next, make a layer with baked pumpkin slices. Place in the oven for 10 minutes. A couple of minutes before it was ready, I sprinkled the dish with Parmesan and frozen Italian herbs.

Step 14

Step 14
It turned out indescribably tasty and satisfying!

Additional rubrics

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