The Diced Pumpkin Sautéed in a Pan, typically autumnal, is a recipe that pairs well with any type of dish, but not only because with the same preparation of this side dish, you can also use it as a pasta dressing. In any case, nothing difficult, very quick, and always delicious. The choice of pumpkin is very important because if you buy those for tortelli or gnocchi, that is, those with drier pulp, you will be forced to add water to cook them. For more details on this, have a look at my article Pumpkin: a Great Wealth

If you like pumpkin, then here’s a menu idea:

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ZUCCA A DADINI RIPASSATA IN PADELLA Un contorno semplice, veloce, di stagione e buonissimo Ingredienti: 1 kg zucca 2 spicchi aglio 4 cucchiai olio extravergine d’oliva q.b. sale e peperoncino Trovate la ricetta cliccando sul link del profilo
♬ suono originale – lappetitovienmangiandoa

Cost: Economical
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

2.2 lbs pumpkin
2 cloves garlic
4 tbsps extra virgin olive oil
to taste salt and chili pepper

How to Prepare Diced Pumpkin Sautéed in a Pan

Remove the pumpkin seeds, you can leave the filaments, and peel it with a sharp knife or a peeler.

First slice it and then dice it into pieces about 0.8 inches thick.

Sauté it in a non-stick pan with high edges, together with the chopped garlic and extra virgin olive oil.

Adjust with salt and chili pepper, and cook it for about thirty minutes over medium-low heat until it becomes tender.

If you think it’s too dry and doesn’t soften well, add a bit of hot water and finish cooking.

Serve your Diced Pumpkin Sautéed in a Pan very hot, as a side dish, on a slice of toasted bread, or even as a pasta sauce.

Tips, Variations, and Storage

You can store the pumpkin for a few days in the fridge, but inside an airtight glass or ceramic container.

If you don’t like garlic, you can opt for onion, but the pumpkin will be a bit sweeter.

Pink pepper could be a substitute for chili pepper because it is very aromatic.

To freeze the pumpkin, I recommend putting it in the freezer raw, otherwise, once thawed, it will be very spongy and not very pleasant on the palate.

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