John Myers
Ingredients for 4 servings:
- 1 Hokkaido pumpkin(s)
- 800 g potatoes, small
- 150 g bacon
- 8 small onions
- 3 sprigs rosemary
- 3 sprigs of thyme
- 5 tbsp olive oil
- some butter
- salt and pepper
- chili flakes
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
simply,
Strip the rosemary needles and thyme leaves and mix with 3 tablespoons of olive oil, salt, pepper, and chili flakes. Wash and dry the pumpkin and potatoes thoroughly, peel and halve the onions. Halve the pumpkin and remove the seeds. Cut the pumpkin lengthwise into wedges and drizzle with the olive oil marinade. Then wrap the wedges in bacon. Halve the potatoes, if desired, and marinate with the remaining olive oil. Place the pumpkin wedges, potatoes, and onions on a greased baking sheet. Bake in the oven at 160°C (convection oven) for about 35 minutes. Serve with a cream cheese or quark dip.
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