Honey-Garlic Pumpkin and Potatoes Baked in the Oven

Cooking method

1. Step 1:

   

   How do you bake delicious pumpkin with potatoes in the oven? It's very simple—first, gather all your ingredients. Kabocha (Hokkaido) squash works best here: it has a sweet, delicate flavor and a nutmeg-like aroma. Its skin is thin, so we'll bake the squash without peeling it.

2. Step 2:

   

   Scrub the potatoes well with a brush or stiff sponge to remove any dirt. Cover with cold water and bring to a boil over high heat. Once boiling, lower the flame and cook the potatoes for about 15 minutes (until almost tender). Then drain and let the potatoes cool.

3. Step 3:

   

   Wash the pumpkin very well, cut it in half, and scoop out the seeds and stringy insides.

4. Step 4:

   

   I had a small pumpkin, so I used just one half for the recipe. Cut the squash into slices about 1 cm (½ inch) thick (as in the photo).

5. Step 5:

   

   Make the marinade. In a small bowl, combine a tablespoon of honey, vegetable or olive oil, one clove of garlic pressed through a garlic press, salt, and pepper. I also added a pinch of nutmeg. Adjust the salt to your taste—I used a scant teaspoon.

6. Step 6:

   

   Pour the marinade over the pumpkin, toss gently, and let it sit for 5–10 minutes. I like to use a zip-top bag for marinating—tossing it that way coats every pumpkin slice as thoroughly as possible.

7. Step 7:

   

   Cut the smoked pork fat into small cubes (or use bacon if you prefer). Peel the onion, rinse it under running water, and chop it finely. Put the pork fat and onion in a skillet over high heat. As the skillet heats up, the fat will render and the onion will fry. Cook them to the texture you like—I cooked them until golden.

8. Step 8:

   

   Place the marinated pumpkin on a baking sheet lined with parchment. Put it in a preheated oven and bake at 350°F (180°C) for 20 minutes.

9. Step 9:

   

   Meanwhile, peel the cooled potatoes and cut them into rounds.

10. Step 10:

    

    Add the potatoes to the onion and stir.

11. Step 11:

    

    If you have any pumpkin marinade left, pour it into the skillet too (I had about 1 tablespoon left). Add a second clove of garlic, minced, and a pinch of salt if needed. Sauté everything for about 1–2 minutes, stirring occasionally.

12. Step 12:

    

    Arrange the potatoes as the first layer in a baking dish.

13. Step 13:

    

    Next, add a layer of the baked pumpkin slices. Return to the oven for 10 minutes. A couple of minutes before it's done, I sprinkled the dish with Parmesan and frozen Italian herbs.

14. Step 14:

    

    It came out incredibly delicious and satisfying!