The pumpkin with potatoes and onion is a delicious and simple side dish to serve with your favorite meat main course, especially with meat. It can also become a mixture for meatballs by adding an egg and breadcrumbs, or a filling for meatloaf or roast. For the recipe, I used Delica pumpkin, but any other type of pumpkin is fine, as well as potatoes and red onion to add more color to this dish. However, even in this case, you can use any other onion, even white or golden.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Boiling, Stove
- Cuisine: Vegan
- Seasonality: Autumn, Winter
Ingredients
- 4 oz Delica pumpkin (cleaned, without peel)
- 3.5 oz potatoes (raw, without peel)
- 2.8 oz red onion
- 1 tbsp extra virgin olive oil
- to taste rosemary
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Colander
- Fork
- Lid
Steps
To prepare the pumpkin with potatoes and onion…
Peel the red onion and slice it into not too thin pieces. Also cut the pumpkin, remove the peel, seeds, and fibers. Then cut it into pieces about 1 inch in size, and finally peel and cut the potatoes to the same size as the pumpkin.
In a pot, heat the water to boil the potatoes. When it boils, add them and cook for about 15/20 minutes, checking the doneness by pricking them with a fork.
Pour the extra virgin olive oil into a pan and heat it, then add the sliced onion and let it brown. When it starts to wilt, add the pumpkin pieces and sauté.
In the pan with the onion and pumpkin, add a little water at a time to soften the latter. Alternatively, you can boil the pumpkin together with the potatoes. Both should be cooked but not mushy.
Once the potatoes are cooked, drain them and add them to the pan with the pumpkin and onion. Sauté for a few minutes to slightly brown the potatoes as well.
Finally, season with salt, pepper, and freshly chopped rosemary. Serve the side dish hot with your preferred main course.
