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–+ servings
A square photo with a baking tray with pumpkin, cherry tomatoes, potatoes and onion. Thyme flavors everything.

Pumpkin and Potato Traybake

Andréa
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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Side Dish
Cuisine Other
Servings 4 persons
Calories 416 kcal

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

1. Potatoes:
  • 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.
2. Pumpkin:
  • Replace with an orange pumpkin. But this one is more difficult to peel.
  • Use frozen pumpkin. Allow to thaw and pat dry before using.
3. Proteins:
Make the traybake even more nutritious by:
  • 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.
4. Other vegetables: A tray baked with zucchini, peppers, or carrots is also delicious. Add or replace them according to your preference.
5. Storage
  • 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.

Nutrition

Calories: 416kcal | Carbohydrates: 69g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 615mg | Fiber: 11g | Sugar: 8g | Vitamin A: 20945IU | Vitamin C: 93mg | Iron: 4mg
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