Filter
Reset
Sort ByRelevance
Daynamite79
Roasted pumpkin chipolata from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Cut the garlic into thin slices.
-
Cut the red onion into thin segments.
-
Halve the pumpkin and remove the seeds and wires.
-
Cut the pumpkin into 3 cm wide sections.
-
Cut each part into 3 pieces.
-
Halve the sausages.
-
Divide the pumpkin pieces into the roasting tray and place the pieces of chipolata, onions and garlic in between.
-
Sprinkle the rosemary and thyme and season with salt and pepper.
-
Sprinkle the olive oil over it.
-
Cover the dish with baking paper.
-
Slide the roasting tray into the oven and bake the pumpkin and chipolata for 20 minutes.
-
Change everything regularly.
-
Remove the parchment paper and toast the pumpkin and chipolata for 10-15 minutes.
-
Tasty with couscous.
-
15 minMain dishpandan rice, peaches, sunflower oil, Quorn pieces, onions, green peppers, fresh pineapple, ginger syrup,exotic rice dish with ginger syrup
-
30 minMain dishbasmati rice, pangasius fillet, wok essences, oil, mushroom stir-fry mix, garden peas,spicy nasi goreng with lime fish
-
25 minMain dishprunes without pit, garlic, fresh thyme, extra jam blue plum, tenderloin, raw ham, traditional olive oil,stuffed pork tenderloin in coburger ham
-
20 minMain dishonions, green peppers, sunflower oil, baby potatoes, korma curry paste, peeled tomatoes, coalfish fillet, pappadums natural,korma viscurry with pappadums
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it