Pan-Fried Pumpkin is a simple, very quick, and very tasty side dish. Pumpkin cooked in this way can also be used to dress a pasta dish or added to a risotto even at the end of cooking.
With its sweet flavor, it is perfect to pair with very flavorful cheeses, such as aged goat cheese or feta.
I really like pumpkin and this recipe is the simplest there is! It is also very good in a flatbread, mashed with a fork as a base to which you can add a cured meat and a cheese.
With very few ingredients, you’ll have an excellent side dish to pair with meat or fish mains.
In the kitchen, get creative because it’s essential and, if you have no ideas, follow me: I’ll give you the tips!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 lb pumpkin
- 1 drizzle extra virgin olive oil
- 1 pinch rosemary (dried)
- pepper
- 1 clove garlic
- salt
Recommended Tools
- Pan 11 inch
How to Prepare Pan-Fried Pumpkin
Cut the pumpkin into slices and remove the skin, then cut it into pieces and set aside.
Put a drizzle of oil in a pan and sauté the garlic clove for a couple of minutes, then discard it and add the pumpkin and rosemary.
Cook over low heat for about 10 minutes, stirring occasionally, until cooked through.
Storage
You can store the pumpkin in the fridge, sealed in a container for a couple of days.
