Autumn vegetables from the oven
2 sweet potatoes (about 800 g)
1.6 kg Hokkaido pumpkin (cored weighed)
6 tbsp olive oil
1 Msp. Sharp pulse beaver
1 Msp. Sweet paprika powder
ground black pepper
150 ml of coconut milk
150 g feta cheese
2 stems of parsley
1 teaspoon dried mint
Also: big casserole dish
Preheat the oven to 200 ° (convection 180 °). Peel sweet potatoes and cut into French fries. Wash pumpkin, clean and cut into thumb-thick slits.
Mix the olive oil with Pul Biber and paprika, salt and pepper. Mix the potato sticks and pumpkin wedges in a bowl well with the seasoning oil, pour into the casserole dish and add the coconut milk.
Dice the cheese roughly, mix under the vegetables and bake everything in the oven (middle) for about 45 minutes.
Remove the vegetables from the oven. Wash the parsley and shake it dry, peel off the leaves and chop finely. Sprinkle the vegetables with parsley and mint and serve immediately.