Pumpkin Potato and Sausage Bake

Name: Pumpkin Potato and Sausage Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 1 kg/ 2.2 lbs potatoes; 1 tablespoon vegetable oil; 450 g/ 1 lbs pumpkin; 1 tablespoon sugar; ½ teaspoon cinnamon; 250 ml/ 1 cup water; 250 g/ 8.8 oz cabanossi; fine sea salt and pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4
Calories
298 kcal
Course
Main Course
Cuisine
German

Pumpkin Potato and Sausage Bake

Freya Patterson

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Pumpkin potato and sausage bake – a surprisingly delicious sheet pan dinner perfect for the season.

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Ingredients

Servings

1 kg/ 2.2 lbs potatoes
1 tablespoon vegetable oil
450 g/ 1 lbs pumpkin Note 1
1 tablespoon sugar
½ teaspoon cinnamon
250 ml/ 1 cup water
250 g/ 8.8 oz cabanossi Note 2
fine sea salt and pepper

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Instructions

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Peel the potatoes and slice them. Place them on the baking tray. Rub them with the oil, arrange them on ¾ of the tray and sprinkle them with salt and pepper.
Slice the pumpkin into wedges. Arrange the wedges on the other side of the tray. Sprinkle them with sugar and cinnamon.
Carefully pour the water into the tray taking care not to wash away the spices or the oil on the vegetables.
Bake for 35-40 minutes or until almost done.
In the meantime slice the cabanossi into thick slices. Add them to the sheet pan on top of the potatoes and continue roasting for another 10-15 minutes or so until the vegetables are soft and the sausages cooked through.
Serve with a green salad.

Notes

I had Hokkaido, but butternut squash or another flavorful sort of pumpkin would be fine as well.
Or bratwurst, Italian sausage, kielbasa, etc.

Nutrition Information

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Serving 1/4 of the dish Calories 298kcal (15%) Carbohydrates 62g (21%) Protein 7g (14%) Fat 4g (6%) Polyunsaturated Fat 3g Sodium 174mg (7%) Fiber 7g (28%) Sugar 8g (16%)