Roasted Pumpkin and Potatoes with Onions

1. 1 Pumpkinpack 1 kg ≈ $2.80 150 g
2. 2 Potatoes≈ $2.19 per kg 120 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Lemon≈ $4.70 per kg 40 g
5. 5 Khmeli-suneli 2 g
6. 6 Cloves 1 g
7. 7 Sunflower oil 12 ml
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pumpkin¹ and potatoes² into 2 cm cubes, and slice the onion³ into half-moons. Zest the lemon⁴, then cut the flesh into thin strips.

2. Heat the oil in a pan, then sauté the onions³ for 3 minutes until soft.

3. Add the pumpkin¹ and potatoes², cook for 3 minutes, then pour in 100 ml of water.

4. Season with salt, add the *khmiss-suneli* and a pinch of cloves, cover, and simmer for 12 minutes until the vegetables are half-cooked.

5. Stir in the lemon⁴ zest and strips, then cook uncovered for 8–10 minutes until tender.

6. Turn off the heat and let the dish rest covered for 5 minutes.