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Roasted pumpkin with merguez from the oven
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the garlic into thin slices.
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Cut the red onion into thin segments.
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Halve the pumpkin and remove the seeds and wires.
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Cut the pumpkin into 3 cm wide sections.
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Cut each part into 3 pieces.
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Halve the sausages.
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Divide the pumpkin pieces into the roasting pan and place the pieces of merguez, onions and garlic in between.
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Sprinkle the rosemary and thyme and season with salt and pepper.
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Sprinkle the olive oil over it.
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Cover the dish with baking paper.
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Slide the roasting pan into the oven and bake the pumpkin and merguez for 20 minutes.
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Change everything regularly.
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Remove the baking paper and toast the pumpkin and merguez for another 10-15 minutes.
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Tasty with couscous.
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30 minMain dishegg, mild olive oil, garlic, petit beurre bread, cherry tomatoes on the branch, baby cream lettuce, chicken filet cheese, Parmigiano Reggiano, original caesardressing,grilled caesar salad with cherry tomatoes and chicken -
60 minMain dishchicken leg, butter, eggplant, zucchini, Red pepper, yellow bell pepper, green pepper, Red onion, meat tomato, olive oil, cayenne pepper, honey, lemon juice, couscous, vegetable stock, lemon, garlic, sugar, coriander powder (ketoembar), ginger powder (djahé), olive oil,couscous with roasted vegetables and chicken -
35 minMain dishceleriac, butter, lemon, Apple syrup, thyme leaves, seawolf fillet, parma ham, olive oil, vanilla bean, fish fond,seawolf in parma ham
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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