Filter
Reset
Sort ByRelevance
Chefbuzz
Roasted pumpkin with merguez 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 pan and place the pieces of merguez, 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 pan into the oven and bake the pumpkin and merguez for 20 minutes.
-
Change everything regularly.
-
Remove the baking paper and toast the pumpkin and merguez for another 10-15 minutes.
-
Tasty with couscous.
-
20 minMain dishpineapple pieces on their own juice, chicken breast, unsalted butter, fresh Italian stir-fry vegetables, burrito seasoning mix, tortilla wrap, Mexican salsas dip hot,wrap with chicken, salsa and pineapple
-
15 minMain dishminicrills, chicken bouillon, butter, leeks, cream culinary, ham, cheese mild, basil,potato leek stew with ham and cheese
-
15 minMain dishfine mie, steak, (sunflower oil, Thai wok vegetable, Thai herbal wok vegetable, coconut milk light, fish sauce, seroendeng,thai wok dish with steak
-
15 minMain dishfresh tortelloni con formaggio e noci, chilled flour and broccoli florets, cooking cream, capers, gorgonzola, unroasted walnuts, arugula,nut tortelloni in gorgonzola capers sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it