Pumpkin & Potato Salad From the Oven with Fresh Sage



  • 4 small pumpkins or 2 butternut squashes
  • 4 waxy potatoes, with skin
  • 150 ml (5 fl oz/ cup) olive oil
  • 1 garlic clove, crushed
  • 2 tsp ground paprika
  • 1 bunch fresh sage, chopped (save some leaves for the garnish)
  • freshly ground pepper and salt


Preheat the oven to 180°C (350°F/Gas 4). Cut half of the pumpkins in two and scoop them out. Peel the remaining pumpkins using a parer. Halve them and discard the seeds. Cube all the pumpkin pulp. Cut the potatoes to the same size. Make a dressing with the olive oil, garlic, ground paprika, sage, salt and pepper.

Mix with the pumpkin and potato cubes. Line a baking sheet with baking paper. Spread the cubes on it and bake for 30 minutes until al dente and golden brown. Turn occasionally. Lastly, add the scooped out pumpkin shells to the oven and bake a further 10 minutes. Before serving transfer the potato and pumpkin cubes back to the hollowed pumpkins. Garnish with a few fresh sage leaves.

Great with leg of lamb or the smoked chops.