Pan-fried pumpkin with onion is an easy and tasty side dish that pairs perfectly with any main course and can also be served on slices of toasted bread. This Pan-fried Pumpkin can also be used as a base to prepare pumpkin risotto. My favorite pumpkin is the Violina or Chioggia pumpkin; I find them tastier with a firm flesh. I recommend trying the GRILLED PUMPKIN and the Baked Gratin Pumpkin. Now let’s see how to make pan-fried pumpkin with onion, and if you try it, let me know. Barbara
I also recommend checking out these pumpkin recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for making pan-fried pumpkin with onion
- 1.1 lbs pumpkin
- 3.5 oz white onion
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste nutmeg
How to make pan-fried pumpkin with onion
Let’s start preparing the Pan-fried Pumpkin with Onion, clean the pumpkin, remove the internal seeds and peel, and cut it into pieces, also clean the onion and chop it coarsely.
Pour some extra virgin olive oil into a pan, add the pumpkin pieces and onion, also add half a glass of water and cook for 10 minutes.
Add salt and a pinch of grated nutmeg, stir, and continue cooking for another 10/15 minutes. I like the pumpkin soft; if you prefer it firmer, cook it a little less.
When the pumpkin with onion is ready, remove it from the heat and serve it hot.
How to store pan-fried pumpkin with onion
You can store the pan-fried pumpkin with onion in the refrigerator for 2/3 days
