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 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 SIDE DISH #5FIX
5-Ingredient Fix Contest Entry. My Grandmother used to make this for us when we were little. The combination of the onion and the pumpkin pie spices is really yummy but if you want you could use plain pumpkin puree'.
Provided by punkinpea
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Coat an 8x8 glass baker with 1T of the melted butter.
- Sprinkle 1c of the potatoes in the dish.
- Layer the onion to cover the potatoes.
- Sprinkle the pepper over the onions.
- Take a 1/2c of the puree' and drop dollops of the pumpkin on top of the onions, and spread with the back of a spoon.
- Repeat for a second layer.
- Add the remaining potatoes to the top, pushing down slightly to ensure no gaps, and drizzle with the remaining 2T of butter.
- Cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes to crisp the top.
Nutrition Facts : Calories 112.9, Fat 8.9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 225.2, Carbohydrate 8.7, Fiber 2.5, Sugar 3.6, Protein 1.2
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.
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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.
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