Rustic pumpkin and potato puree

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido
• 5 potatoes
• 2 tbsp olive oil
• 1 handful of sage
• 1 tsp chili flakes
• some pepper
• some sea salt
• 150 ml milk
• e.g. butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

delicious and simply special

Preheat the oven to 200°C fan/convection oven. Wash the potatoes and pumpkin. Remove the seeds from the pumpkin and cut the flesh into wedges. Halve the potatoes. Line a baking tray with baking paper and brush it with olive oil. Place the potatoes and pumpkin on top. Chop the sage and season the vegetables with it along with the chili flakes, pepper, and sea salt. Place the tray in the oven for 30 minutes to allow the vegetables to soften. Then scoop out the potatoes and place the insides (without the skin) in a shallow bowl. I always leave the skin on with Hokkaido potatoes; if you don’t want it in the puree later, you should also remove the skin from the pumpkin. Then add the pumpkin flesh to the bowl and mash it roughly with a masher. Add the milk and butter to mash or stir until you have a smooth, creamy puree. Season with salt if desired.