Pumpkin and mushrooms in a pan, a quick and tasty side dish with seasonal ingredients, perfect to accompany meat main courses. Last year I made a tray of pumpkin and potatoes in the air fryer and it was a huge hit. I confess that not everyone in the family is a fan of pumpkin, but when combined with other vegetables, everything becomes easier. Well, if you, like the youngest in the house, are not a fan of mushrooms, try the pumpkin in a pan with sage and rosemary: an equally delicious alternative.
By now, this vegetable is easily found in supermarkets during this period. An economical vegetable with few calories. Besides these advantages, it has other very important benefits for our health: rich in vitamins and minerals, including calcium, phosphorus, sodium, and potassium. It is also very versatile in the kitchen and is therefore suitable for preparing various savory and sweet recipes.
But let’s get back to today’s recipe. This side dish of pumpkin and mushrooms, besides being very quick to prepare, is also very tasty. The only thing that might take a little more time is cleaning the mushrooms, which is very simple: in the recipe, I will also explain how to proceed. Alternatively, if you’re really in a hurry, you can also buy pre-cleaned or frozen ones. This delicious side dish can also become an excellent seasoning for a pasta dish. If you are curious to find out how to make this side dish, then follow me into the kitchen, because pumpkin and mushrooms in a pan will be ready in a click!
If you are interested in other pumpkin recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 76.00 (Kcal)
- Carbohydrates 5.37 (g) of which sugars 2.38 (g)
- Proteins 2.13 (g)
- Fat 6.07 (g) of which saturated 0.89 (g)of which unsaturated 0.10 (g)
- Fibers 0.89 (g)
- Sodium 778.35 (mg)
Indicative values for a portion of 93 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
- 1.5 cups pumpkin
- 1.5 cups button mushrooms (champignon)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- salt (to taste)
- pepper (to taste)
Tools
- Pan
- Cutting Board
- Knife
Steps
First, take care of cleaning the mushrooms. Use a knife to remove the soil stuck to the stem. Then peel off the first layer from the mushroom caps and wipe them with a damp cloth to remove any excess soil. Remember, mushrooms should not be washed or rinsed under water! They are sponges and would absorb too much, releasing it during cooking and compromising the final result of the recipe.
Now slice the mushrooms not too thin, this way they will remain meaty and not too soft even after cooking, then proceed to clean the pumpkin. Remove the skin, filaments, and seeds, and cut it into chunks.
Now clean the garlic clove, cut it in half, and remove the less digestible inner core. Sauté it for a few moments in the pan, and when it becomes slightly golden, add the cut mushrooms and pumpkin.
Season with salt and flavor with pepper, and cook for 10 or 15 minutes or until the pumpkin is soft.
The pumpkin and mushrooms side dish in a pan is ready! Serve it as a pairing with a meat main course or as a seasoning for a pasta dish.
Variations and Tips for Pumpkin and Mushrooms in a Pan
The pumpkin and mushrooms side dish can be stored in the refrigerator in a container with a lid, for one or two days at most.
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FAQ Questions and Answers for Pumpkin and Mushrooms in a Pan
Can I freeze the pumpkin and mushrooms side dish?
It’s better to store these vegetables while still raw, cut into chunks or slices in special freezer bags.
Can I add herbs to the side dish?
Yes, you can enrich this side dish by adding fresh or dried rosemary, or alternatively, thyme.
