Fall/ Recipe/ Salads/ Vegetarian

Pumpkin and Potatoes with Seared Saganaki

Good Monday morning sugar puffs!! How I missed you so! I missed you I missed you I missed you!
Herby Roasted Pumpkin and Potatoes with Seared Saganaki - She Eats
These past 3 weeks have literally kicked my ass. Okay, maybe not literally but they have not been good. Or fun. What they have been though is hectic, busy, ill-inducing, and generally a big fuck kerfuffle. A very special thank you to all the fabulously talented (and uber hot) ladies that helped sustain my blog while I was MIA! And in case you didn’t get the chance to say hello to them yet, you really should:
And guess what?….I’m moved now. 
Herby Roasted Pumpkin and Potatoes with Seared Saganaki - She Eats
I’m in Toronto. All my limbs are still attached. I have a job. Belongings have been delivered and unpacked. I have an actual bed to sleep in again. And I’m having a new love affair with this guy. Things could certainly be worse.
Herby Roasted Pumpkin and Potatoes with Seared Saganaki - She Eats
This is the first weekend I’ve had to do anything even remotely close to blogging. But now that shit’s starting to settle into new life mode, I’m back. And let me tell you my friends, it feels good to be back. And just in time for the weather to simmer down and I can hide in my new apartment with my computer and grandma’s slippers and you.
Speaking of colder weather, happy Fall to you!… And speaking of Fall, I’ve noticed pumpkin has infiltrated the foodie world as it does every September. 
One of the risks of eating seasonally: you become a trite and often redundant blogger as everyone jumps on the what’s-hot-and-just-coming-available-to-eat train.
But hey – if the consequence of that risk is incredible, fresh, whole, real morsels of culinary deliciousness in my belly, I’m willing to walk that line.
Herby Roasted Pumpkin and Potatoes with Seared Saganaki - She Eats
In case you haven’t figured it out yet, this post is gonna be all about the roasted pumpkin. And potatoes. And the fact that the following recipe is the first that I’ve actually come up with in my new apartment.  The PPP people!
I kind of surprised myself with this little ditty actually. The flavors and textures really worked well together – salty, sweet, soft, chewy – and it’s all about eating Autumnally (is that a word?). It was simple, quick, and generally fantastic – kind of like you.
….did I tell you how much I missed you? I missed you!
Herby Roasted Pumpkin and Potatoes with Seared Saganaki - She Eats

Herby Roasted Pumpkin with Seared Saganaki




Yield 2 servings


  • 1 Pie Pumpkin, cut in half and de-seeded and de-pulped.
  • 1 Lb New Baby Potatoes, washed, dried and cut into halves.
  • 2 Large Garlic Cloves, peeled and halved.
  • Fresh Herbs including Rosemary, Thyme, and maybe some oregano, finely chopped.
  • 8 Oz. Saganaki Cheese - a cheese that can sear from Cyprus
  • Kosher Salt and Fresh Cracked Black Pepper.


  1. Pre-heat your oven to 450 degrees F.
  2. In a shallow baking pan, toss the pumpkin with a good drizzle of olive oil and a healthy helping of salt and pepper. Massage to coat. Lay the pumpkin cut side down and place in oven. Roast for 15 minutes.
  3. As it roasts, toss the potatoes and garlic in a bowl with some more olive oil, chopped herbs, salt and pepper.
  4. Remove the pumpkin from the oven and add the potato mixture to the pan, making sure that all the potatoes are cut side down - hello browning = flavour!
  5. Roast a further 15 minutes and check for doneness. The potatoes should be just fork tender while the pumpkin will be a touch softer.
  6. Remove from the heat and allow the pumpkin to cool just slightly. Use a fork to help hold it in place and then spoon the pumpkin from the skin onto a cutting board. Roughly chop into 1-2" size pieces.
  7. As the pumpkin cools slightly, heat a tsp of olive oil over medium heat in a small frying pan. Once hot, add the cheese and sear for a couple of minutes until just golden. Flip, sear one minute more and then remove from heat.
  8. Pile the pumpkin and potatoes onto a plate and top with the cheese. If desired, cut cheese into 4 pieces and plate separately.
  9. Eat.


If Saganaki isn't available for you, Haloumi (or any other grillable, salty, squeaky cheese) works perfectly too.

  • Sam
    September 24, 2012 at 9:56 AM

    Wow. I have been trying to figure out what to do with the pumpkin we got last week. And I have potatoes…all I need is some squeaky cheese and I’m good to go. Welcome back!

    Maybe my life will settle down and I’ll get back to blogging some day…

    • Kristy Lynn
      September 25, 2012 at 11:02 AM

      thank you!! i hope you do – i don’t hear enough about your life lately…

      p.s. you should get in line to read Bitterblue once you finish Fire.

  • Cheap Ethnic Eatz
    September 25, 2012 at 5:43 PM

    Missed you to and welcome to your new life in Toronto. Hope things are all settled. A bed is a good thing! Yeah I always hold off the pumpkin recipe cause ti is all over the net till I cave in end of October. Great recipe for fall and celebrate your new place.

    • Kristy Lynn
      September 25, 2012 at 10:29 PM

      thank you darling 🙂

      the only problem with waiting on the pumpkin recipes: you don’t get to eat as much pumpkin! haha

  • Teresa, foodonfifth.com
    September 25, 2012 at 11:54 PM

    You sound so very happy in your new home, with your new job and life. I am happy for you and your pumpkin!

    • Kristy Lynn
      September 26, 2012 at 12:09 AM

      it’s coming for sure – but to be fair, i’m always happy with my pumpkin 🙂

  • Amanda @ Once Upon a Recipe
    September 26, 2012 at 6:17 PM

    Yay, welcome back! Glad to hear you’re alive and settled. And a pumpkin recipe? Lovely. I have been baking up a pumpkin storm these last few days, I could do with a savory pumpkin option!

    • Kristy Lynn
      September 29, 2012 at 12:14 PM

      oh pumpkin is so good both sweet and savory….mmmm pumpkin.