Pumpkin, Apple and Potato Bake

With just a few days until Halloween, the offers in all the supermarkets trying to get rid of their pumpkins were a steal! I haven’t ever eaten that many dishes with pumpkin in but have always enjoyed what I’ve tried yet I’ve never cooked with pumpkins myself before.

So I decided to pick a few pumpkins up…

One to carve! :)

And one to cook!

I saw a recipe in a magazine for pumpkin mash potato which gave me the idea to make this delicious potato bake recipe, I love using different squashes as alternatives to potato as I find them so much tastier. Take a look at my Spiced Roasted Butternut Squash recipe for another tasty dish perfect for warming you up on a cold winter night!

I LOVE the combination of sweet in with a savoury dish and the flavours in this work great together to form a delicious taste of autumn with the fresh in season fruit and veg. This can be served as a side like you would potato or even served with a simple salad like I had for my dinner was delicious!


Serves 4


  • 1.2kg (trimmed weight) of pumpkin flesh
  • 4 eating apples
  • 1 medium potato
  • 3 oranges
  • 150ml of milk (I used LactoFree)
  • Pomegranate and coriander (optional)
  • Two tablespoons on dairy free spread (I used Pure)


  1. Preheat oven to 220c. Roughly chop the pumpkin in to medium sized pieces. Peel and core the apples and cut in to pieces along with the potato.
  2. In a large saucepan melt the spread to grease the pan and add the pumpkin, apple and potato. Stir frequently for 10 minutes until softened.
  3. Squeeze the juice of three oranges in the pan and season with salt and pepper. Cover pan and leave to simmer on a low heat for a further 10 minutes.
  4. Drain off excess liquid from the pan and lightly mash. Transfer in to baking tray and place in oven for 10 minutes.
  5. Remove from oven and drizzle the milk over the baking tray, season further if desired and place back in oven for 10 – 15 minutes until golden and crispy.