Oven-baked potatoes and pumpkin

Name: Oven-baked potatoes and pumpkin - Tincuta I.
Ingredients: 3 medium; sized potatoes; 1 medium; sized pumpkin; 1; 2 sprigs of fresh rosemary; 2 tablespoons of olive oil; 2 tablespoons of mushroom; infused flavored oil with truffle aroma; salt and freshly ground pepper to taste; 150g of very thinly sliced pork from Sergiana.

Appetizers - Oven-baked potatoes and pumpkin by Tincuta I. - Recipia

Potatoes and pumpkin baked with thin slices of pork loin When I cook at home, I often use pie pumpkin for more than just desserts or pies. I love its sweet taste combined with potatoes and fresh aromas, and in this combination, I think it pairs well with very thinly sliced cured meat. This recipe quickly caught on with us, especially for relaxed meals, lunch or dinner, when I don’t want to spend too much time in the kitchen. Quick info Total time: about 60 minutes Preparation time: 10 minutes Baking time: 50 minutes Servings: 3-4 Difficulty: easy Recipe type: easy main dish or hearty side Ingredients 3 large potatoes (with skin) 1 medium pie pumpkin (with skin) 1-2 sprigs of fresh rosemary 2 tablespoons olive oil 2 tablespoons flavored oil infused with porcini mushrooms and truffles salt and freshly ground pepper, to taste 150 g very thinly sliced pork loin (ideally prosciutto type, but a little thicker works if you don’t want it crispy) Preparation method 1. Preheat the oven to 180°C. Prepare a large baking tray and line it with parchment paper. 2. Wash the potatoes well using an abrasive sponge, without peeling them. Rinse the pumpkin as well. Cut off the ends, slice it in half, and scoop out the seeds with a spoon. Keep the skin. 3. Cut the potatoes and pumpkin into slices about the thickness of a finger (approximately 1-1.5 cm). Try to make them as even as possible for even cooking. 4. Arrange the slices of potatoes and pumpkin in the prepared tray, in a single layer or slightly overlapping, depending on how much fits. 5. Sprinkle salt and pepper to taste. Drizzle everything with olive oil and the flavored oil with porcini and truffles. 6. Tear the fresh rosemary leaves from the sprigs and sprinkle them over the vegetables. 7. Cut the slices of pork loin into suitable pieces and place them on top of the vegetable slices, distributed evenly. If the meat slices are very thin, they will become crispy at the end. If you want a softer texture, use slightly thicker strips. 8. Place the tray in the oven and bake for 50 minutes, on the middle rack. The potatoes and pumpkin should develop a light golden crust on top, and the meat should be crispy or browned, depending on thickness. 9. Serve the dish warm, preferably with a raw vegetable salad. Why I make the recipe often It’s easy to prepare, you don’t need special utensils, and it works well for both lunch and dinner. The pumpkin adds a sweet note, the potatoes fill you up, and the crispy meat brings texture. I’ve tested it several times and had no leftovers. Tips and variations Tips If the pumpkin has a thin skin, there’s no need to peel it. It cooks well and becomes soft. Choose potatoes of similar size for even baking. If you want to reduce the flavored oil, you can use only olive oil, but the flavor will be different. Cut the meat as thin as possible if you want it crispy, or thicker for a softer texture. Substitutions You can use pancetta, bacon, or other cured meats instead of sliced pork loin. If you don’t have porcini and truffle flavored oil, just use olive oil or, if necessary, a bit of melted butter. Fresh rosemary can be substituted with thyme or, as a last resort, dried rosemary. Variations Add a few coarsely chopped garlic cloves for extra flavor. You can use just pumpkin or just potatoes if you don’t have both vegetables. Instead of cured meat, you can leave the dish with just vegetables for a vegetarian version. Serving ideas It pairs well with a simple salad of cabbage, carrots, or beets. It can also be served as a side dish alongside a simple steak or fish. Frequently asked questions What kind of pie pumpkin do I use? I use classic pie pumpkin with orange skin. Ideally, it shouldn’t be too large, as medium-sized ones have thinner skin and denser flesh. Can I prepare everything in advance? Yes, you can cut and arrange the vegetables in the tray a few hours ahead. Just add the meat right before putting it in the oven to keep it crispy. What do I do if the pork loin burns? If you see that the meat slices are browning too quickly, cover the tray with aluminum foil for the remaining baking time or move the tray lower in the oven. Can the recipe be made without meat? Yes, if you remove the meat from the recipe, you get a vegetarian version. You can compensate with more spices or herbs. How thick should the vegetable slices be? In general, about the thickness of a finger (1-1.5 cm). If you cut them thinner, they will cook faster, but may become dry. Nutritional values Estimate for one serving (out of 4): Approximately 320-370 kcal. Carbohydrates: 35-40 g (mainly from potatoes and pumpkin) Proteins: 8-10 g (from pork loin) Fats: 15-18 g (from oils and meat) The data is indicative. Values vary depending on the type of pumpkin, the exact amount of oil, and the meat used. Storage and reheating The dish keeps well in the fridge, in a covered container, for a maximum of 2 days. Reheating in the oven is ideal to keep the vegetables with a slightly crispy crust. In the microwave, the texture becomes softer. The crispy meat will lose some firmness when reheated, but the flavor remains. The dish is not recommended for freezing.

Preparation

In the large baking tray of the oven, we place parchment paper. We wash the potatoes, with their skins, using an abrasive sponge. We also wash the pumpkin without removing its skin, cut off the ends, and clean out the seeds. We slice the potatoes and pumpkin into finger-thick pieces. We place them all in the tray, season with salt and pepper, drizzle with the oils mentioned in the ingredients, sprinkle with fresh rosemary leaves, and cut the meat into small pieces to place on top. We put the tray in the preheated oven at 180 degrees for 50 minutes, until the potatoes and pumpkin are slightly browned on top. Serve warm with a salad of raw vegetables. Enjoy your meal!! The pork should have a little fat, and when sliced very thin (similar to prosciutto), it becomes crispy. If you don't want a crispy texture, ask at the store for the slices to be cut a bit thicker. A light, slightly sweet meal that can be served for lunch or dinner.

Oven-baked potatoes and pumpkin

Preparation

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