PAN-FRIED PUMPKIN easy and quick recipe
If you’re craving a tasty, easy side dish that you can prepare in no time and is typically autumnal, the PAN-FRIED PUMPKIN recipe is what you need.
You only need a few simple ingredients and a little over 30 minutes to serve a healthy and light side dish, ideal for the whole family.
All you have to do is clean the pumpkin, sauté it in a pan with Red Onion to give it more flavor and for a sweet and sour mix, deglaze with vinegar and a pinch of sugar: you’ll see they won’t hesitate to ask for seconds!
An excellent side dish freshly made and still warm, but perfect to enjoy at room temperature, perhaps served on toasted bread for an original and tasty bruschetta.
And if you have some left over, Pan-fried Pumpkin is perfect for topping a pasta dish because nothing goes to waste in the kitchen.
You can then decide to personalize it with spices or herbs according to your taste and that of your guests.
If you’re looking for more easy and quick pumpkin recipes, check out these other recipes.
And now, enough talk, let’s head to the kitchen to prepare the Pan-fried Pumpkin Recipe with Caramelized Onions
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 82.18 (Kcal)
- Carbohydrates 10.30 (g) of which sugars 6.46 (g)
- Proteins 0.94 (g)
- Fat 4.78 (g) of which saturated 0.72 (g)of which unsaturated 0.03 (g)
- Fibers 0.73 (g)
- Sodium 195.63 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz pumpkin
- 3 tbsp vinegar
- 1 red onion
- 3 tsp sugar
- to taste salt
- 1 pinch black pepper (ground)
- 1.4 tbsp extra virgin olive oil
Tools
- Pan
Steps
First, clean the pumpkin by removing the skin and seeds, then slice it and finally cut it into cubes. Then clean the onion and slice it into fine rings. In a large pan, pour a drizzle of Extra Virgin Olive Oil, add the onion and let it brown. Deglaze with a tablespoon of white wine, then add the pumpkin. Sauté over high heat for about 5 minutes.
Add a pinch of sugar and the vinegar, stir, and cook over high heat. Then lower the heat. Season with salt and pepper and cook for another 10 minutes until the pumpkin is soft. Once cooked, let it cool for a few minutes before serving. Enjoy your meal!
NOTES
PUMPKIN: Any type of pumpkin works, but I recommend the Delica variety for its soft yet firm and less stringy flesh.
ONION: As for the onion, in my opinion, the Red Onion of Tropea is the best with its unique and sweet flavor, but with a slight spicy aftertaste.
VARIATIONS: If you don’t like sweet and sour flavors, you can skip the vinegar and sugar, and the Pan-fried Pumpkin will still be tasty and flavorful.
STORAGE
Once ready, Pan-fried Pumpkin can be stored in the fridge in an airtight container for up to 2 days. When you’re ready to eat it, just heat it slightly in a pan or microwave.
