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Recipe by Emporion
Baked pumpkin with potatoes is a delicious side dish that combines the sweetness of pumpkin with the soft texture of potatoes. It is a perfect dish to enjoy during autumn, when pumpkin is in season.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Peel the potatoes and cut them into half-centimeter slices
Step 2 of 7: Cut the pumpkin into one-centimeter slices and the onion into rings
Step 3 of 7: In a well-oiled baking dish, alternate layers of potatoes, onions, and pumpkin
Step 4 of 7: Peel the tomatoes, dice them, and distribute them over the pumpkin
Step 5 of 7: Season with oil, salt, and pepper
Step 6 of 7: Bake in the oven at 180 degrees for one hour
Step 7 of 7: Let rest for 5 minutes and serve
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In summary: Contains nickel
In gray: not detected
| Average values | Per serving100 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 109 kJ26 kcal | 109 kJ26 kcal |
| Fat | 0.1 g | 0.1 g |
| of which saturated fatty acids | 0.1 g | 0.1 g |
| Carbohydrates | 6.5 g | 6.5 g |
| of which sugars | 2.8 g | 2.8 g |
| Fibre | 0.5 g | 0.5 g |
| Protein | 1 g | 1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
