Pumpkin in a pan

Pan-fried pumpkin is a quick and easy side dish to prepare, perfect for serving with meat and cheese dishes. Here is our recipe.

Pumpkin is the most versatile autumn ingredient of all and yet, given the cooking times required, it is always left aside a bit. However, if you decide to try pan-fried pumpkin, you will discover that in less than 30 minutes it can be transformed into an excellent side dish that goes very well with meat dishes but also with cheeses.

We will give you instructions on how to cook pumpkin in a pan but know that you can customize the recipe according to your tastes. For example, add sautéed leeks, which go well with the flavor of the pumpkin, or vary the aromatic herbs used. Rosemary is perfect but so are thyme, marjoram and parsley, so why not give it a try? Let's see how this dish is prepared.

How to prepare the pan-fried pumpkin recipe

1. First, remove the peel from the pumpkin and cut it into slices.
2. Then cut the slices into pieces measuring 1-2 cm on each side. The smaller they are, the quicker they will cook.
3. In a pan, brown the garlic clove in the oil then add the pumpkin.
4. Add a pinch of salt and start cooking. It will take approximately 15-20 minutes to obtain a tender but not mushy pulp, a lot depends on the variety of pumpkin. The same goes for water: pumpkin usually contains a lot of it, but if you notice that it is starting to dry out too much then add a few spoonfuls to facilitate cooking.
5. About halfway, flavor with rosemary and ground black pepper .
6. Serve it piping hot and you won't regret it!

Here is a video where you can see all the steps to make this quick and easy side dish.

For an equally simple but very quick side dish to bring to the table we recommend air fryer pumpkin .

Pan-fried pumpkin: tips and variations

What is the best variety of pumpkin to cook in a pan? Since this is a simple recipe, you can use the variety you prefer: butternut , also known as violina, Hokkaido or one of our local mantovana or delica varieties . The good thing about butternut squash is that the skin is very thin and easy to remove even with a simple potato peeler.

This preparation of diced pumpkin in a pan is certainly light and easy, you just have to pay attention to cooking. Each type of pumpkin is different in grain and consistency: it is ready when it is easily pierced with the tines of a fork and it also breaks easily (but without falling apart ). If it is too dry, don't be afraid to add a drop of water or, otherwise, a spoonful of soy sauce which will act as a savory element and make the side dish quick and easy with much more oriental aromas.

Among the simplest variations to bring to the table is the one that involves replacing the oil with butter or omitting any fat to obtain a light side dish . In this case, help yourself with a few tablespoons of water.

We love the combination of pumpkin and rosemary but it is also delicious with sage . The garlic, however, can easily be omitted or "reinforced" by adding, for example , 1 chopped leek or 1 shallot .

Conservation

The pan-fried pumpkin can be stored in the refrigerator , in an airtight container, for 2-3 days. You can consume it after heating it in a pan or in the microwave.