Enjoy autumn with this delicious Pumpkin Traybake with Potato and tomatoes. A baking tray where pumpkin, potatoes, and cherry tomatoes come together in a tasty dish. Discover this easy recipe full of autumn flavors.
Pumpkin Traybake, a Colorful and Tasty Fall Recipe
Fall is in full swing, and there's no better way to welcome the season than with this pumpkin traybake. A delicious combination of sweet pumpkin, crispy potatoes, and juicy cherry tomatoes roasted to perfection. And it not only tastes delicious but also looks beautiful with all the colorful ingredients.
This is a perfect family meal or as a side dish. Enjoy autumn with this delicious traybake.
What do you need for Roasted Potatoes, Pumpkin and Tomatoes Bake?
You will require the following ingredients to prepare this Pumpkin and Potato Traybake. You can find the correct quantities in the recipe card at the bottom of the blog:
- Potatoes: Use a waxy potato for a traybake, such as Red Adirondack, French fingerling, and Red Bliss.
- Don't like peel? Then peel the potatoes before cooking.
- You can also use baby potatoes with skin that you half.
- Butternut pumpkin: Also known as butternut squash. It has a sweet, nutty taste. An ideal pumpkin for roasting.
- If you can't find butternut squash, use an orange pumpkin, which is much more challenging to peel.
- You can also use frozen pumpkin. Let thaw and pat the pumpkin cubes dry before adding them.
- Would you rather not have a pumpkin? Then, use carrot cubes.
- Cherry tomatoes: buy the tastiest Cherry tomatoes you can find. They have a lot of flavor, and stewing makes them even better. And because it adds flavor (and eye-catcher) to this recipe.
- Red onions: has a mild, sweet onion flavor.
- Thyme: A combination of dried and fresh thyme is used. Thyme is spicy and aromatic.
- Olive oil: Use a good extra virgin olive oil.
- Paprika powder: Has a spicy taste, which adds umami.
- Garlic: A delicious seasoning.
Expert Tip
Roast the garlic with the skin. After baking, squeeze out the garlic and spread the soft garlic over the vegetables. So good!
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📖 Recipe
Ingredients
- 2 pounds potatoes waxy
- 1 butternut pumpkin
- 2 red onions skinless, quartered
- 1 bulb garlic cloves separated
- 4 tablespoons olive oil extra virgin
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sweet paprika powder
- 10 sprigs fresh thyme
- 4 sprigs cherry tomatoes
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F of 350 °F - Cut the potatoes into wedges of approximately the same size.2 pounds potatoes
- Bring a pan of water to a boil and cook the potatoes for ten minutes. Drain the potatoes.
- Peel the pumpkin and cut it into wedges. Cut the thick pieces into blocks.1 butternut pumpkin
- Divide the potatoes, pumpkin, red onion segments, and garlic cloves over the baking tray.2 red onions, 1 bulb garlic
- Pour the olive oil over it and mix everything well.4 tablespoons olive oil
- Season with salt, pepper, dried thyme, and paprika powder.1 teaspoon dried thyme, 1 teaspoon sea salt, ¼ teaspoon ground black pepper, 1 tablespoon sweet paprika powder
- Place the traybake in the oven and bake for 25 minutes.
- Carefully stir the vegetables. Divide the cherry tomatoes over the vegetables and place half the thyme sprigs on top.10 sprigs fresh thyme, 4 sprigs cherry tomatoes
- Place the baking tray back in the oven and bake for another 20 minutes until everything is done. You can check this by piercing the pumpkin and potato with a fork. It should go in easily.
- Remove the traybake from the oven, divide the last thyme sprigs over it, and serve.
Notes
- Use a waxy potato for a traybake, such as Red Adirondack, French fingerling, and Red Bliss.
- Baby potatoes with skins are also a good choice.
- Replace with an orange pumpkin. But this one is more difficult to peel.
- Use frozen pumpkin. Allow to thaw and pat dry before using.
- Add slices of chicken breast, sausage, or meatballs.
- Gratinate the traybake by sprinkling Parmesan cheese or Mozzarella over the traybake before the second baking round.
- Sprinkle roasted pine nuts or walnuts over the traybake before serving.
- Refrigerator: Store the pumpkin and potato tray bake covered in the fridge for up to three days.
- Freezer: This is a dish that you should not freeze.
- Reheat
- Oven: Place in an oven dish and cover with aluminum foil. Bake for 15 minutes at 350 °F.
- Microwave: Heat in 30-second intervals until nice and hot.
Padma says
Ah! The perfect time of the year to have made this. So many lovely flavors and colours here.. love it!
Andréa says
Thank you! It's so delicious!