Pumpkin Potato and Sausage Bake
Pumpkin potato and sausage bake – a surprisingly delicious sheet pan dinner perfect for the season.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Main Dish
Cuisine: German
Servings: 4
Calories: 298kcal
- 1 kg/ 2.2 lbs potatoes
- 1 tablespoon vegetable oil
- 450 g/ 1 lbs pumpkin Note 1
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 250 ml/ 1 cup water
- 250 g/ 8.8 oz cabanossi Note 2
- fine sea salt and pepper
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Peel the potatoes and slice them. Place them on the baking tray. Rub them with the oil, arrange them on ¾ of the tray and sprinkle them with salt and pepper.
Slice the pumpkin into wedges. Arrange the wedges on the other side of the tray. Sprinkle them with sugar and cinnamon.
Carefully pour the water into the tray taking care not to wash away the spices or the oil on the vegetables.
Bake for 35-40 minutes or until almost done.
In the meantime slice the cabanossi into thick slices. Add them to the sheet pan on top of the potatoes and continue roasting for another 10-15 minutes or so until the vegetables are soft and the sausages cooked through.
Serve with a green salad.
- I had Hokkaido, but butternut squash or another flavorful sort of pumpkin would be fine as well.
- Or bratwurst, Italian sausage, kielbasa, etc.
Serving: 1/4 of the dish | Calories: 298kcal | Carbohydrates: 62g | Protein: 7g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 174mg | Fiber: 7g | Sugar: 8g