Potato and pumpkin wedges

Ingredients for 4 servings:

• 1 kg potatoes, medium-sized
• 500 g butternut squash or Hokkaido, peeled
• 4 tbsp oil
• 2 tsp paprika powder
• 2 tsp salt
• 1 tsp sugar
• 1 tsp pepper
• cumin
• Gingerbread spice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

autumnal vegetables from the oven

Preheat the oven to 190°C (convection oven). Peel the potatoes and cut them into wedges (at least thumb-thick). If you like, you can leave the skin on, but then the potatoes must be thoroughly brushed. Slice the pumpkin in the same way and place both in a large bowl for seasoning. Add salt, sugar, and spices to taste, and mix everything with the oil. Spread on a baking sheet lined with paper and bake on the middle rack for about 20 minutes. Note: The pumpkin will be slightly softer than the potatoes during this process. A perfect side dish for meat dishes, but also great on its own with ketchup or other dips!