Pumpkin And Sweet Potatoes Baked With Skin (Vegan)

This recipe is a really old one, it’s my obligatory dish for every BBQ.

Every time I cook these vegetables I get questions about the recipe.

I have to admit, for me, this is not even a recipe, but rather a “quick throw together without much attention.”

Take the ingredients, rinse them, put in the oven, done! But anyway today, I decided to publish my recipe for oven-baked vegetables.

All vegetables are cooked in the skin only, with the addition of a spice mixture that I recommend. It should be noted that vegetables can be quite diverse.

My most favorite combination is a mixture of several kinds of pumpkin, sweet potatoes and sometimes mushrooms. Surprisingly delicious! I love these vegetables in salads or cereals like couscous or quinoa. You’ll like it!

Ready? Set? Let’s go cooking!

We will need:

4-5 tbsp. of any odorless vegetable (I use canola oil)

1 pumpkin (I use acorn squash)

3 sweet potatoes

1/2 tsp of paprika (I use a smoked one, but you can use the regular one too)

1/2 tsp of cumin (can be replaced with curry)

1/4 tsp red pepper (most often I use cayenne or chilli)

1 teaspoon of honey (optional)

Salt to taste

Preheat the oven to 205C / 400F

Rinse the vegetables, cut them and then coat in the oil.

Sprinkle the spices evenly over the vegetables. Add honey.

Line the baking tray with baking paper and spread the vegetables evenly. (together with the leftover oil).

Bake for about 1 hour or until the vegetables soften and peel. The vegetables should be significantly fried though.

Don’t forget to periodically check and stir the vegetables so that they are not burnt.
Done! Remember that these vegetables can be eaten with the skin on.

I love this dish cold, and how are you going to love it?