The diced skillet pumpkin side dish with skin is easy and quick to make. The pumpkin doesn’t need to cook much and is enjoyed crunchy. No water is added, but it is flavored with garlic and rosemary.
- Difficulty: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs Pumpkin (Weighed with skin)
- to taste Extra virgin olive oil
- 2 cloves Garlic (Used with skin)
- to taste Fine salt
- to taste Rosemary
- to taste Parsley (Fresh)
Tools
- Skillet non-stick
- Wooden spoon
Preparation
Wash the pumpkin with the skin, remove only the damaged parts, and dice.
Pour enough olive oil into the skillet and add the garlic, crushed with the palm of your hand, to the hot oil.
Add the pumpkin cubes, salt, and rosemary, and cook over medium heat for about ten minutes. Stir occasionally with the wooden spoon.
At the end, add the fresh parsley, which is pleasant to eat with the dish, and remove the garlic skins.
Serve the delicious diced skillet pumpkin side dish warm, but not too hot, to accompany white meat or fish dishes.
Diced Skillet Pumpkin Side Dish with Skin
This diced skillet pumpkin side dish with skin remains pleasantly al dente, but I assure you that the skin is enjoyable and doesn’t hinder chewing. The appropriate aroma of rosemary pairs well with the sweet pumpkin and the intense flavor of raw parsley. If someone prefers, the side dish can also be made with the pumpkin peeled. I liked it this way because I love crunchy pumpkin that doesn’t turn mushy.
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