PUMPKIN POTATO BAKE
Pumpkin potato bake: a perfect vegetarian/vegan recipe: soft potato and pumpkin cubes in a deliciously spicy coconut milk sauce.
Provided by Adina
Categories Vegan Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease the baking dish with a little bit of vegan (or regular) butter.
- Prepare vegetables: Peel the potatoes and cut them into cubes. Next, cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Place the vegetables into the prepared dish, add salt and pepper to taste and mix with your hands.
- Prepare the rest of the ingredients: Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Next, peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
- Bake: Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative, and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
- Serve with salad or as a side dish.
Nutrition Facts : ServingSize 1 /4 of the bake, Calories 547 kcal, Carbohydrate 58 g, Protein 16 g, Fat 31 g, SaturatedFat 22 g, Cholesterol 28 mg, Sodium 680 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g
POTATO PUMPKIN MASH
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. - Michelle Medley, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.
Nutrition Facts : Fat 13 g fat (8 g saturated fat), Cholesterol 31 mg cholesterol, Sodium 384 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein.
PUMPKIN-POTATO GRATIN
This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.
Provided by Anonymous
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
- Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
- Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
- Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g
POTATO AND PUMPKIN GRATIN
A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
- Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
- Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
- Pour half and half evenly over the top and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g
POTATO, PUMPKIN AND HAM BAKE
Make and share this Potato, Pumpkin and Ham Bake recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potato and pumpkin in boiling water until just tender, drain.
- Heat oil in a frypan over a medium heat and cook onion and ham for 2 minutes.
- Combine with the potato and pumpkin in an oven proof baking dish.
- Combine the remaining ingredients except the extra cheese.
- Pour over the potato and pumpkin.
- Sprinkle with extra cheese and bake in a 180c oven 35-40 minutes until golden brown and set.
Nutrition Facts : Calories 491.9, Fat 20, SaturatedFat 8.6, Cholesterol 204.5, Sodium 908.9, Carbohydrate 52.8, Fiber 5, Sugar 6, Protein 26.4
POTATO AND PUMPKIN BAKE
This is a great dinner side to make ahead of time or can be a main, just add some more vegies & a bit of chicken.
Provided by Mandy
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C Grease a 10-cup capacity ovenproof dish.
- Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
- Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
- Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.
- Tip: For extra protein, you could add 2 cups of shredded barbecued chicken at the end of step 2.
- Variation: You can replace the pumpkin with orange sweet potato, and the corn kernels with 200g cooked chopped bacon.
Nutrition Facts : Calories 448.2, Fat 19.1, SaturatedFat 9.4, Cholesterol 351.9, Sodium 323.3, Carbohydrate 48.1, Fiber 5.9, Sugar 2.2, Protein 23.5
PUMPKIN & POTATO GRATIN
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
Provided by Good Food team
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
- Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
- Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
- Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).
Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium
More about "pumpkin potato bake food"
PUMPKIN AND CHEESY BAKED POTATO CASSEROLE - AVERIE COOKS
From averiecooks.com
Cuisine AmericanTotal Time 50 minsCategory CasseroleCalories 151 per serving
- Preheat oven to 375F. Line a 9-by-9-inch baking ban with aluminum foil, spray with cooking spray.
- Place about 15 ounces potatoes (about three-quarters of the bag if using a 20-ounce bag) in the baking pan arranged in a staggered yet flat layer so the potatoes form a solid crust over the base of the pans, without gaps or cracks so the cheese will be contained when it melts. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Note: The prepared refrigerated potatoes I used are softened and somewhat pre-cooked; if using raw potatoes that are then sliced or grated, baking time will likely need to be extended.
- Spread the pumpkin on top of the potatoes in a smooth, uniform layer using a spatula or knife. Add the cheese slices in a single layer (or add shredded cheese so that it's all about the same height and fluffiness). Top with remaining potatoes. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Sprinkle seasoning blend over the top, to taste.
- Bake for about 45 minutes until top is browned and golden. Serve immediately. Extra casserole may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
ROASTED POTATOES, PUMPKIN AND SAUSAGE BAKE - WHERE IS …
From whereismyspoon.co
CREAMY POTATO AND PUMPKIN BAKE - STARTS AT 60
From startsat60.com
REALLY EASY PUMPKIN AND POTATO BAKE! - SPARKLES IN THE EVERYDAY!
From sparklesintheeveryday.com
Servings 4Estimated Reading Time 3 minsCategory Side Dish
CREAMY PUMPKIN AND CHEDDAR SCALLOPED POTATOES
From cookingforkeeps.com
VEGAN POTATO CASSEROLE (PUMPKIN POTATO BAKE) - ELAVEGAN
From elavegan.com
A MODERN WAY TO EAT’S ROASTED PUMPKIN, POTATO, & SAGE (GLUTEN …
From theheritagecook.com
PUMPKIN RECIPES | HOW TO MAKE BAKED PUMPKIN WITH POTATOES
From youtube.com
CREAMY ROSEMARY POTATO AND PUMPKIN BAKE - NEW ZEALAND …
From nzwomansweeklyfood.co.nz
POTATO AND PUMPKIN BAKE - TASTE.COM.AU
From taste.com.au
CREAMY ROSEMARY POTATO AND PUMPKIN BAKE - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
OVEN BAKED PUMPKIN WITH POTATOES - BOSSKITCHEN
From bosskitchen.com
CREAMY KALE, PUMPKIN AND POTATO BAKE - TASTE.COM.AU
From taste.com.au
PUMPKIN SCALLOPED POTATOES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
STICKY PUMPKIN AND SWEET POTATO TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
CREAMY POTATO AND PUMPKIN BAKE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love