Baked pumpkin with potatoes, apples and marjoram

Name: Baked pumpkin with potatoes, apples and marjoram
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 850 g Hokkaido Pumpkin; 600 g Potatoes, mainly waxy; 4 (approx. 280 g) beetroot; 4 (approx. 500 g) small apples; 6 Stem(s) Marjoram; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Pumpkin seeds; 1/2 bunch Chives; 250 g Schmand; 2 TEASPOONS grated horseradish (glass); 1-2 TEASPOONS Honey

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

850 g Hokkaido Pumpkin
600 g Potatoes, mainly waxy
4 (approx. 280 g) beetroot
4 (approx. 500 g) small apples
6 Stem(s) Marjoram
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Pumpkin seeds
1/2 bunch Chives
250 g Schmand
2 TEASPOONS grated horseradish (glass)
1-2 TEASPOONS Honey

Directions

1
Wash the pumpkin, cut in half and remove seeds. Wash and peel potatoes and beetroot. Cut everything into slices. Cut apples into quarters, remove seeds. Wash marjoram and shake dry.
2
Mix potatoes and beetroot with 3 tablespoons of oil, salt and pepper. Place on a baking tray. Cook in a hot oven (200 °C/circulating air: 175 °C) for about 40 minutes. Mix pumpkin and apples with 2 tbsp. oil, salt and pepper. Add pumpkin seeds and marjoram after about 20 minutes and continue cooking. Turn vegetables in between
3
Wash the chives, shake dry and cut into fine rolls. Stir together sour cream, horseradish, honey and chives, except for a little for garnishing. Season with salt and pepper and sprinkle with chives
4
Remove vegetables from the oven. Add sour cream