PUMPKIN AND SAUSAGE Quick and Tasty Main Dish
Pumpkin and Sausage is a flavorful and quick-to-prepare main dish that evokes the scents of autumn.
A recipe where the bold taste of the sausage meets the delicate taste of the pumpkin for a perfect marriage.
Preparing Pumpkin and Sausage is very simple and does not require special culinary skills, just follow a few easy steps to get a mouth-watering result, and depending on the amount you serve, it can be presented as an appetizer or a main course.
Regarding the type of sausage to use, my preference is Tuscan, with its perfect balance between fatty and lean parts and the blend of aromas that characterize it. As for the Pumpkin, any type is fine, but I recommend the Delica variety for its soft yet firm and low-fiber flesh.
In any case, feel free to choose the pumpkin and sausage you prefer or… what you find; you don’t have to go crazy shopping!
And if you have leftovers, you can use Pumpkin and Sausage to dress pasta and serve a first course that will leave everyone speechless.
If you love pumpkin as much as I do, here are more recipes based on this ingredient.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 554.11 (Kcal)
- Carbohydrates 8.01 (g) of which sugars 3.76 (g)
- Proteins 24.17 (g)
- Fat 48.21 (g) of which saturated 1.74 (g)of which unsaturated 0.40 (g)
- Fibers 0.80 (g)
- Sodium 2,136.49 (mg)
Indicative values for a portion of 200 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
- 1.32 lbs sausages
- 12.35 oz pumpkin
- 1 red onion
- to taste salt
- 1 pinch black pepper (ground)
- 2 tbsps extra virgin olive oil
- 1 knob butter (optional)
- water (1 ladle)
Tools
- Pan
Steps
In a non-stick pan, place the sausage cut into pieces and brown it. Once it is cooked and crispy on the outside, remove it and set it aside. In the same pan, add a knob of butter and a tablespoon of extra virgin olive oil, and as soon as they start to sizzle, add the finely sliced onion. Cook over low heat for a couple of minutes.
Clean the pumpkin, remove the skin and seeds, and cut it into cubes. Add it to the pan with the onion and a ladle of water, season with salt and pepper, and cook over low heat for about ten minutes.
Transfer the sausage back to the pan with the pumpkin and stir to combine. Cook for another couple of minutes. Serve the dish while still hot. If desired, you can sprinkle with grated Parmesan cheese.
NOTES
PUMPKIN As for the type of pumpkin to use, any type is fine, but I recommend the Delica variety for its soft yet firm and low-fiber flesh.
SAUSAGE As for the sausage, my preference is Tuscan, with its perfect balance between fatty and lean parts and the blend of aromas that characterize it.
BUTTER If you prefer, you can omit it and use only extra virgin olive oil
LEFTOVERS If you want to use leftovers to dress pasta, the format that best suits this recipe is short pasta: fusilli, farfalle, penne, small penne, shells, you decide, my suggestions are just that.
STORAGE
Sausage and Pumpkin should be eaten as soon as they are ready while still hot. If you have leftovers, you can store them in the fridge, well sealed in an airtight container for up to 1 day. Then you can simply reheat them in a pan for a minute or use them to dress a pasta dish.
