Pumpkin potato bake is a perfect vegetarian/vegan recipe. It consists of soft potato and pumpkin cubes baked in a deliciously spicy coconut milk sauce.
This potato and pumpkin bake is one of my favorite meals this time of the year.
It can be served 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.
Check out more pumpkin or butternut squash bakes, such as Roasted Potatoes, Pumpkin and Sausage, Turkey Thigh Roast with Potatoes and Pumpkin, or Roasted Butternut Squash Slices.
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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. Try these Roasted Pumpkin Wedges, too; they are the best!
I used Asian 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 that you don't want to turn into yet another soup, give this simple recipe a try; it is so worth it. ๐
How to make pumpkin and potato bake?
- Step #1: Preheat the oven and grease the baking dish.
- Step #2: Cut the pumpkin and the potatoes into cubes, place them in the baking dish, and season them with salt and pepper.
- Step #3: Top and tail the lemon grass sticks, remove their outer leaves, and chop them finely. Peel and grate the ginger, and finely chop the red chili. Place them in a bowl and stir in the coconut milk.
- Step #4:ย Pour the mixture over the potatoes and pumpkin and dot with butter.
- Step #5: Bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
Store and reheat
Refrigerate leftovers in an airtight container for 3-4 days.
This dish is not suitable for freezing; nothing with potatoes really is; they will have a weird texture once thawed.
Reheat in the preheated oven for about 10 minutes or until hot or in the microwave for a couple of minutes.
Pumpkin Potato Bake
Equipment
- Baking dish approximatelly 12x8 inches/ 30x20 cm
Ingredients
- 1.3 lbs potatoes 600 g
- 1.3 lbs pumpkin 600 g, Note
- 2 sticks lemongrass optional
- ยฝ inch ginger 2 cm
- 1 red chili
- 1 can coconut milk
- fine sea salt and black pepper
- 1 teaspoon butter vegan if required
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC. 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, there will be no need to peel it). Place the vegetables in the prepared dish, add salt and pepper to taste, and mix with your hands.1.3 lbs potatoes/ 600 g + 1.3 lbs pumpkin/ 600 g + fine sea salt and black pepper
- 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.2 sticks lemongrass + ยฝ inch ginger/ 2 cm + 1 red chili + 1 can 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.1 teaspoon butter
Marvellina @ What To Cook Today says
I'm loving all the pumpkin dishes you've dished out so far!!!
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. ๐
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!
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
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 ๐