Today we are preparing together some delicious pumpkin bites cooked in a pan. This is a very simple side dish made unusual by the presence of hazelnuts that give the dish that crunchy touch that is always so appreciated. Try them!
Other pumpkin sides:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Bites
- 1.1 lbs pumpkin (weight without waste)
- 1 clove garlic
- A few leaves sage
- 1 oz whole peeled hazelnuts
- 0.25 cup dry white wine (or vegetable broth or water)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Saucepan
- Scissors
- 1 Small Pan
Preparation of Pumpkin Bites
Remove the pumpkin peel and all seeds and internal filaments, then wash thoroughly under running water, dry, and cut into chunks. Remember not to throw away the peel because it’s delicious. You can use it by following the recipe described HERE.
In a saucepan, heat a few tablespoons of oil and brown a garlic clove previously peeled and core removed, then add the pumpkin pieces and some chopped sage leaves cut with scissors, and roast for 5/6 minutes, stirring occasionally.
Meanwhile, coarsely chop the hazelnuts with a knife, then toast them in a small, hot pan without any seasoning until golden and crunchy. Set aside.
After browning the pumpkin, pour the white wine into the saucepan and let it evaporate. If you prefer, you can replace the wine with the same amount of vegetable broth or water.
Once evaporated, salt and pepper to taste and continue cooking for another 10 minutes over low heat, stirring occasionally.
Once cooked, add the toasted hazelnuts to the saucepan, toss everything for a few more moments, remove the garlic, and turn off the heat.
Transfer the pumpkin bites to the serving plate and serve immediately, piping hot. Enjoy! Paola
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