Pumpkin potato bake: a perfect vegetarian/vegan recipe: soft potato and pumpkin cubes in a deliciously spicy coconut milk sauce.
This potato and pumpkin bake is one of my favorite meals this time of the year.
Either as a vegetarian or vegan main dish with just some salad on the side or as a side dish for grilled or baked chicken breasts, fish, or even sausages. Everybody in our house loves this casserole: it is so soft, almost creamy, and comfortable, a total delight.
Ingredients
- The short list of ingredients, its cheapness, and the little effort involved in cooking this casserole, make it even more appealing.
- All you need are potatoes, pumpkin or butternut squash, coconut milk, and some spices.
- If you're using a Hokkaido pumpkin, you will even be able to skip the rather laborious task of peeling a pumpkin.
- I used Asian kinds of spices like lemongrass, chili, and ginger. If you don't have lemongrass, just leave it out. It tastes great, but the lack of it should not stop you from cooking this amazing bake.
So, if you have a leftover piece of pumpkin, which you don't want to turn into yet another soup, give this simple recipe a try, it is so worth it. 🙂
Other baked pumpkin recipes:
Roasted Potatoes, Pumpkin and Sausage
Turkey Thigh Roast with Potatoes and Pumpkin
Roasted Butternut Squash Slices
Pumpkin Potato Bake
Ingredients
- 1.3 lbs potatoes 600 g
- 1.3 lbs pumpkin 600 g, Note
- 2 sticks lemongrass optional
- 2 cm/ 0.7 inch ginger
- 1 red chili
- 1 can coconut milk
- fine sea salt and black pepper
- 1 teaspoon vegan butter
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease the baking dish with a little bit of vegan (or regular) butter.
- Prepare vegetables: Peel the potatoes and cut them into cubes. Next, cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Place the vegetables into the prepared dish, add salt and pepper to taste and mix with your hands.
- Prepare the rest of the ingredients: Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Next, peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
- Bake: Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative, and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
- Serve with salad or as a side dish.
Evi @ greenevi says
Wow, Adina, this dish is so much my next favourite! Seriously! The combination of pumpkin, potatoes and coconut milk is all I ever want. And the lemon grass and ginger make it all so very special 🙂
Anca says
It looks delicious. I would love to try it. I bought some coconut milk yesterday, I might try your recipe these days. x
Cheyanne @ No Spoon Necessary says
I LOVE a good potato casserole and this one sounds delicious! I'm totally intrigued by the potato, pumpkin and coconut milk combination! I bet this tastes amazing! Cheers, friend!
Anu - My Ginger Garlic Kitchen says
This pumpkin potato casserole sounds fantastic and looks droolicious. I haven't had pumpkin potato casserole before but I can tell that I will love this. Because you have added so many of my favorites here. Hope you are having a lovely time. 🙂
Marvellina @ What To Cook Today says
I'm loving all the pumpkin dishes you've dished out so far!!!