Roasted pumpkin with potatoes and sausage
A dish packed with the flavors of autumn.
Pre-heat the oven to 230°C. Give the potatoes a good wash under the tap, then cut them into 2-3 cm pieces. You can either leave the skin on or peel the potatoes before cutting them up.
Transfer the potatoes to a metal tray and season with a pinch of salt (don't go overboard here, because the sausage is already quite salty), a twist of black pepper, a few sprigs of rosemary and a drizzle of Extra Virgin Olive Oil.
Place into the oven to roast for 25 minutes.
Wash and clean the pumpkin. Remove the skin and the seeds from inside. Cut into pieces that are roughly the same size as the potatoes and place to one side.
Cut the sausage into roughly 5 cm pieces.
After 25 minutes, remove the tray with the potatoes from the oven. Give them a shake and add the pumpkin and the sausage. Put the tray back into the oven to finish cooking.
Allow to roast for another 20 minutes or so, mixing halfway to ensure that the flavors combine well.
Once the 20 minutes are up, remove for the oven. Serve hot!