Pumpkin and Potatoes Casserole - Recipe
An original and yummy casserole recipe with pumpkin and potatoes, ideal as a side dish or starter. Perfect for your fall or Halloween meal.
- Level: Easy
- Preparation time: 30 minutes
- Total time: 90 minutes
- Yield: 4 servings
Wash and boil the potatoes. Let chill, then peel and cut them into thin slices.
In the meantime, wash the pumpkin (or the winter squash) and cut it in small cubes. Cut in strips the red peppers and in cubes the tomatoes.
In a large pan, add the olive oil and saute the striped red peppers. When the peppers are almost ready, add the tomatoes and the cubed pumpkin. Let cook for additional 4-5 minutes.
Add the pumpkin, the tomatoes, the peppers and the potatoes in a baking pan. Add the sour cream and stir gently. Season with salt and pepper.
Cook in the oven at 400F for about 30-40 minutes or until ready.
You can add the vegetables of your choice to create the perfect match for any taste and every occasion.
Instead of fresh tomatoes you can use a can of drained diced tomatoes. Be careful, sometime canned tomatoes are very salty. Adjust your seasoning accordingly.