Roasted Hokkaido pumpkin with potatoes
- The quantity of ingredients to taste, pumpkin and potato ratio 1:1
- Hokkaido pumpkin
- jacket potatoes
- olive oil
- sour cream
- fresh herbs
Scoop out halved Hokkaido pumpkin and cut into slices about a centimetre wide, thoroughly washed pumpkins doesn't have to be peeled. Cut washed potatoes in their skins at about the same size. Smear baking tray with olive oil, add pieces of Hokkaido pumpkinand potatoes, season with salt and pepper and sprinkle with thyme, or add a sprig of fresh thyme. All drizzle with olive oil and bake in a preheated oven at about 160 °C until tender (about 40 minutes). Pour ready roasted pumpkin Hokkaido and potatoes with sour cream and add finely chopped herbs.