think about serving this healthy spin on a holiday classic by combining potatoes with pumpkin and truffle oil! Whether you’re starting from scratch on a cold winter day, or looking for ideas to boost the nutrition in your leftovers it can be easy to elevate the nutrition of your favorite comfort foods.
Pumpkin is also high in fiber, which is important for healthy digestion, hunger and weight control.
Don’t throw out the pumpkin seeds! Roast them for a family favorite healthy snack. I like to sprinkle them on salads or even oatmeal. Pumpkin seeds are rich in the potent anti-inflammatory fat, omega-3s.
By adding pumpkin you’re getting a high dose of beta-carotene
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
- Serving Size1
- Energy190 cal
- 2 cups roasted pumpkin
- 5 pounds organic russet or Yukon gold potatoes
- 1 tsp truffle oil
- 1 1/2 Tbsp. olive oil
- 1/4 cup gluten-free bread crumbs
- 2 garlic cloves
- sea salt and fresh ground pepper, to taste
Preheat oven to 425 F or 218 C.
Roast pumpkin or use canned pumpkin
Scrub potatoes and puncture a hole with a fork in each one.
Place potatoes directly on oven rack.
Cook pumpkin and potatoes for about an hour, checking at 40-50 minutes. Pumpkin is done when skin is dark brown and easily peels from flesh.
Potatoes are done when skin is a bit crunchy to the touch (use a pot holder they’re hot!).
Remove pumpkin (if roasting) and potatoes from oven and let cool a bit. Then cut in half.
Lower oven temp to 350 F or 177 C. Scoop flesh from potatoes and pumpkin into bowl.
Chop up garlic and 1-2 potato skins (or more!) and add to bowl.
Add salt, pepper, truffle and 1 Tbsp olive oil to bowl (if including dairy options add that now) and mix until well combined.
Transfer to an oven safe baking dish and drizzle ½ Tbsp. olive oil over top.
Sprinkle breadcrumbs over top dish.
Place in oven and cook for about 30 minutes until breadcrumbs are golden brown.
Remove from oven and let cool and serve!
- Serving Size1
- Amount per serving
- % Daily Value*
- Total Fat2 g2.56%
- Sodium15 mg0.65%
- Total Carbohydrate38 g13.82%
- Dietary Fiber3 g10.71%
- Total Sugars1 g
- Protein5 g10%