Roasted pumpkin chipolata from the oven

Name: roasted pumpkin chipolata from the oven
Total time: 55 min
Yield: 4
Ingredients: 1 orange pumpkin; 2 package chipolata sausage; 2 Red onion; 2 toes garlic; 1 tablespoon fresh rosemary needles; 1 tablespoon thyme leaves; 4 tablespoon olive oil

Ingredients

1 orange pumpkin
2 package chipolata sausage
2 Red onion
2 toes garlic

1 tablespoon fresh rosemary needles
1 tablespoon thyme leaves
4 tablespoon olive oil

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.