Pumpkin in Saòr. A truly delicious traditional dish, light yet rich in flavors and aromas.
Additionally, it is a very easy and economical dish, perfect as a wildcard dish in case unexpected guests who prefer an original and typically vegetarian light menu arrive, or for an aperitif buffet where vegetables are the stars.
I sent my husband shopping, and he came back with a large pumpkin that was on sale, and I thought!
There are a thousand ways to cook it.
I had a clear idea, I have the pumpkin, pine nuts, raisins, and onions, so I’ll make… pumpkin in Saòr.
Simple to make: you just need a little time and follow the steps.
A flavorful dish ideal as an appetizer or for a simple and quick side dish.
The original recipe is made with fried pumpkin, but I modified it by baking it in the oven to make a lighter dish.
The sweet and sour flavor of pumpkin in Saòr is perfect alongside cheeses or meat-based main courses.
Its preparation is really easy, and the convenient thing is that it can be prepared in advance and stored in the fridge for several days. Moreover, although it was born as a side dish, it is also perfect as an appetizer.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 148.35 (Kcal)
- Carbohydrates 18.85 (g) of which sugars 9.60 (g)
- Proteins 1.78 (g)
- Fat 8.23 (g) of which saturated 0.97 (g)of which unsaturated 2.68 (g)
- Fibers 1.35 (g)
- Sodium 326.83 (mg)
Indicative values for a portion of 100 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 for Pumpkin in Saòr
- 1 1/2 lbs pumpkin
- 2 yellow onions
- 1 pine nuts (handful)
- 1.5 oz raisins
- Half cup white wine
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- as needed extra virgin olive oil
- as needed salt
- black pepper
- 3 leaves sage
Tools
- Baking Dish
- Parchment Paper
- 1 Pan
Preparation of Pumpkin in Saòr
To prepare Pumpkin in Saòr.
First, preheat the oven to 350°F.
Start with the pumpkin: after cleaning it, cut it into fairly thin slices about a quarter-inch thick.
Line the baking dish with parchment paper, place the pumpkin slices on top, season with salt, pepper, and a tablespoon of extra virgin olive oil.
Bake in the oven.
In the preheated oven at 350°F for about 20/30 min., until cooked. (The pumpkin should be tender and firm).
Soak the raisins in water.
Meanwhile, peel and finely slice the onions.
In a non-stick pan, stew the onions with a drizzle of extra virgin olive oil and the wine, stirring often.
Once the onions are soft and golden, add the apple cider vinegar, sugar, pine nuts, and raisins. Taste and incorporate a pinch of salt, and if you like, add a pinch of pepper.
In a baking dish, lay the pumpkin, cover it with a layer of onions, and continue alternating the ingredients: finish with a layer of onions.
Keep in the fridge for at least a day. A tip: if made 1/2 days in advance and stored in the fridge, it’s much tastier.
Cover the dish with plastic wrap.
Serve at room temperature, as an appetizer or as a main course.
Enjoy your meal
Advice
A tip: if made 1/2 days in advance and stored in the fridge, it’s much tastier. Cover the dish with plastic wrap.
As an alternative to white onions, red onions can be used.
Serve at room temperature, as an appetizer or as a main course.
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Notes and Curiosities
Types of Pumpkins There are several varieties of pumpkins, but these five we mention are the healthiest and most used in the kitchen.
Butternut Violina. Named for its shape, similar to a violin. Widely grown in the Po Valley, it has just 45 calories per 100 grams of product. Ideal for desserts.
Mini Kawaii Lady Pumpkin. Small in size, no more than 450 grams, and of particular taste. The flesh is sweet and crunchy: it is a pumpkin very suitable for diets.
Delica Pumpkin. A typically made in Italy variety, cultivated in Lombardy, Veneto, and Emilia Romagna. It is well suited for filling tortelli and cappellacci.
Hokkaido Pumpkin. Named after a Japanese island from where it comes. It has an onion shape and is used especially for risottos, velvets, and creams.
Turban Pumpkin. Named so because in the upper part it has a sort of hat shaped like a turban. Meaty flesh, sweet, and aromatic flavor: the turban pumpkin is great for soups and creams.
Furthermore, the pumpkin:
It is rich in vitamin B6, C, and E, pumpkin flesh is a natural supplement of carotenoids. It helps the eyes, bones, and protects the skin. It also has a positive effect on mood, sleep, and the cardiovascular part of the body.
Can I use the microwave oven?
If you have a microwave available, you can prepare pumpkin in Saòr in record time! Cook the pumpkin slices with Crisp function for 10 minutes.
Can the pumpkin be cooked in the air fryer?
Clean the pumpkin of seeds and cut it into slices leaving the peel using a knife or mandolin to a thickness of about 1/4 inch.
Place it in the air fryer basket or in a tray for the oven version making a single layer. Season it with oil, salt, pepper.
Cooking in an air fryer at 360°F for about 18 minutes.
For the dressing, follow the onion cooking part described in the recipe.
