Skillet Pumpkin, Leek, and Potato Side Dish, an easy and tasty side dish that can be prepared in less than 40 minutes, perfect for the autumn season. Try it once, and I’m sure it will win you over at first taste.
Autumn is the season for kitchen comfort, lit fireplaces (even just metaphorically!), and those simple homey flavors, and this recipe is the best expression of that.
Today I want to share with you a side dish that is a real explosion of flavors: a mix of pumpkin, potatoes, and leeks, cooked in a skillet with a drizzle of EVO oil and thinly sliced onion. To complete it all, a sprinkle of thyme.
It’s the ideal recipe when you want something easy, fast, and substantial to accompany a roast, aged cheese, or even just for a light and vegetarian lunch.
Let’s see together how to make the recipe for the Skillet Pumpkin, Leek, and Potato Side Dish. Prepare the ingredients, and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10 1/2 oz pumpkin (cleaned)
- 10 1/2 oz potatoes
- 1 leek
- 1/2 Tropea red onion (or white)
- 4 tbsp extra virgin olive oil
- to taste thyme
- salt
- pepper
Tools
- 1 Cutting board
- 1 Skillet
Steps
First, peel the potatoes and cut them into cubes about 3/4 inch. Clean the pumpkin, remove the skin and seeds, and cut the flesh into cubes of the same size as the potatoes.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion (or minced if you prefer) and the white part of the leek cut into rings (I also added some of the green part). Sauté gently for about 3-4 minutes, until they soften.
At this point, add the potatoes cut into cubes and brown them for about 3-4 minutes, stirring occasionally, then add the thyme and pumpkin; season with salt and pepper.
Mix the vegetables well and add a couple of tablespoons of boiling water. Cover with a lid and lower the heat (to medium-low). Let cook for about 10-15 minutes, or until the pumpkin and potatoes are tender. Gently stir 2-3 times during cooking to prevent sticking.
In the last 5 minutes of cooking, remove the lid to evaporate any excess liquid and to lightly brown the vegetables. Serve hot.
Here is the Skillet Pumpkin, Leek, and Potato Side Dish ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Skillet Pumpkin, Leek, and Potato Side Dish in the refrigerator for 2-3 days in a well-sealed airtight container.
Tips and Suggestions
– For extra flavor: after browning the potatoes and pumpkin for a few minutes, deglaze with half a glass of dry white wine. Let the alcohol evaporate completely before covering and continuing to cook.
– Herb variation: if you want a change, rosemary pairs very well with potatoes, while sage is perfect with pumpkin.
– For a touch of crunchiness and flavor, toast a handful of breadcrumbs in another skillet with a drizzle of oil and a pinch of salt. Sprinkle it over the vegetables just before serving: it makes them “sandy” and very inviting.
– Cooking time can vary slightly depending on the size of the potato and pumpkin cubes (the smaller they are, the less time it takes) and the variety of pumpkin used.
– Cooking time can vary slightly depending on the size of the potato and pumpkin cubes (the smaller they are, the less time it takes) and the variety of pumpkin used.
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FAQ (Frequently Asked Questions)
What type of pumpkin is best for this recipe?
Varieties like Delica or Butternut (Violina) are perfect. They have firm flesh that doesn’t easily mash and a natural sweetness that pairs well with potatoes.
Can I use leek instead of onion?
Yes, you can replace half the onion with more leek. Keep in mind that leek is more delicate and sweeter than onion. If you want a stronger flavor, keep both.
Can I prepare this side dish in advance?
Yes, you can prepare all the vegetables (cut pumpkin, potatoes, onion, and leek) and store them in separate bags in the refrigerator the day before. Cut potatoes should be immersed in cold water to prevent them from browning. However, it’s best to cook them at the last minute.
The vegetables do not cook evenly, what am I doing wrong?
Check the size of the cubes. If pumpkin and potatoes are of very different sizes, they will not cook evenly. Also, make sure to have added the potatoes (harder) first and after 5 minutes the pumpkin (softer).
