Michimama's autumn pumpkin vegetables

Ingredients for 4 servings:

• 1 small pumpkin(s) of your choice
• possibly potatoes
• 100 g sugar snap peas
• 2 cloves garlic
• 2 chili peppers
• 5 cocktail tomatoes
• 5 sprigs of parsley
• 200 ml vegetable stock
• 2 tbsp olive oil
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, vegetarian, vegan, without mushrooms, without onions

Quarter, deseed, and peel the pumpkin. Cut into small cubes. Then clean the snow peas and halve them and add them to the pumpkin pieces in a bowl. Halve the tomatoes and add them as well. Peel the garlic and roughly crush it and add it to the vegetables. Finely chop a chili pepper and parsley and pour over the vegetables along with the olive oil and salt. Mix everything well. Pour the vegetable stock into a casserole dish, then add the vegetables. If you like, you can place another chili pepper on top so that its flavor can also be absorbed into the vegetables. If you like, you can also replace the pumpkin with potatoes, for example, or mix some in. Cook at 200°C for approx. 20-30 minutes. I like to add sea salt at the end, but then I leave out the salt beforehand. Goes wonderfully with chicken, rice, or baguette.