Pumpkin and potatoes from the tin

Name: Pumpkin and potatoes from the tin
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1/2 small Hokkaido pumpkin (about 400 g); 1 TABLESPOON Pumpkin seed oil; 1 TABLESPOON Maple syrup; 1 TEASPOON Lemon juice; 150 g baby potatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 collar Chives; 200 g lactose-free yoghurt; 2 Spring onions; 1 TABLESPOON Pumpkin seeds; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1/2 small Hokkaido pumpkin (about 400 g)
1 TABLESPOON Pumpkin seed oil
1 TABLESPOON Maple syrup
1 TEASPOON Lemon juice
150 g baby potatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 collar Chives
200 g lactose-free yoghurt
2 Spring onions
1 TABLESPOON Pumpkin seeds
baking paper

Directions

1
Remove the seeds from the pumpkin. Cut the pumpkin into slices and peel. Mix oil, syrup and lemon juice and mix with the pumpkin. Line a baking tray with baking paper. Spread pumpkin on it.
2
Peel, wash and halve the potatoes. Also spread on the baking tray. Season everything with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes
3
Wash the chives, dab dry, cut into fine rings, put some aside for garnishing. Mix yoghurt with the remaining chives, season with salt and pepper. Clean and wash spring onions and cut them into fine rings. Sprinkle pumpkin seeds over the pumpkin slices. Bake at the same temperature for another 5-10 minutes. Serve pumpkin and potatoes with herb yoghurt. Sprinkle with chives and spring onions