Sweet-and-sour pumpkin not fried, cooked in the air fryer. Sweet-and-sour pumpkin without frying, the quick autumn recipe and indulgent choice for an easy side dish that is economical and tasty, and for an original appetizer to cook in the air fryer. If you love pumpkin recipes or you find yourself with pumpkin at home and no inspiration, this is the quick side dish for meat, fish and cheeses that you absolutely must try. I also assure you that on bruschetta or large toasts they are not bad at all, and when accompanied by a slice of homemade bread they are amazing! If you like Baked sweet-and-sour pumpkin, this recipe is a bit reminiscent of it, but it is richer because it is flavored with spices and a delicious sweet-and-sour sauce with balsamic vinegar. To make sweet-and-sour pumpkin in the air fryer you’ll need pumpkins with a firm, dry and meaty flesh and otherwise you’ll only need a few minutes in the kitchen. Let’s go and prepare together this delicious vegetarian recipe, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven, Air frying
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients to make Sweet-and-sour Pumpkin in the Air Fryer

1.8 lb butternut pumpkin (or delica)
to taste salt
to taste extra virgin olive oil
to taste chili
sweet-and-sour sauce (with balsamic vinegar)
to taste parsley
to taste sesame seeds
1/4 cup balsamic vinegar
2 tbsp water
2 tbsp honey
to taste salt
1 pinch chili
Half tbsp cornstarch (level)

Tools

Cutting board
Air fryers

Preparation of Sweet-and-sour Pumpkin in the Air Fryer

For this recipe choose pumpkins with a drier, less watery texture; the result will be exceptional. Choose pumpkins like butternut (violina) or delica or even chestnut pumpkin, usually sweeter and more fragrant.

To make the sweet-and-sour pumpkin in the air fryer, start by rinsing it; then peel it, remove the seeds and fibers and slice it into slices about 1/4 inch thick. Arrange the slices in the air fryer, brush them with olive oil, sprinkle with salt and ground chili and cook at 392°F for 15 minutes, or until nicely browned.
While the pumpkin cooks, put the cornstarch into a small saucepan and thin it with the balsamic vinegar and the water,
without forming lumps, add salt, honey and chili and cook over low heat until you obtain a sauce that will coat the back of a spoon. If too thick, thin with a little water and more vinegar. Put the sauce, cold or warm, into a dispenser and remove the pumpkin from the air fryer.
Arrange the pumpkin slices on a plate and dress with the freshly made sauce, olive oil, sesame seeds and parsley; if you like, add a little pink pepper for color and aroma. If you have time, let them rest a little before serving: the longer they rest the more flavorful they will become.