Pan-fried Pumpkin, Leeks, and Potatoes Side Dish, a comfort food side dish ready in under 40 minutes that will steal the show from any main course. Make it once, and it will become a seasonal must!
Autumn is the season for kitchen comforts, a crackling fireplace (even if just metaphorically!), and those simple flavors that taste like home.
Today I’m bringing you a side dish that’s a real hug: a mix of sweet pumpkin, potatoes, and the aromatic and slightly spicy touch of leeks and onions, all topped with a sprinkle of thyme.
It’s the ideal recipe when you want something easy, quick, and hearty to accompany a roast, aged cheese, or even just for a light vegetarian lunch.
Let’s see how to make the recipe for Pan-fried Pumpkin, Leeks, and Potatoes Side Dish. Prepare the ingredients, and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz pumpkin (cleaned)
- 10.5 oz potatoes
- 1 leek
- 1/2 Tropea red onion (or white)
- 4 tbsps extra virgin olive oil
- to taste thyme
- salt
- pepper
Tools
- 1 Cutting Board
- 1 Pan
Steps
First, peel the potatoes and cut them into cubes about 0.6 – 0.8 inches. Clean the pumpkin, remove the skin and seeds, and cut the flesh into cubes the same size as the potatoes.
In a large pan, heat the extra virgin olive oil over medium heat. Add the finely chopped (or minced if you prefer) onion and the white part of the leek cut into rings (I also included part of the green). Sauté gently for about 3-4 minutes until they wilt.
At this point, add the potato cubes and brown them for about 3-4 minutes, stirring occasionally, then add the thyme and pumpkin; season with salt and pepper.
Mix the vegetables well and add a couple of tablespoons of boiling water. Cover with a lid and lower the heat (medium-low heat). Let cook for about 10-15 minutes, or until the pumpkin and potatoes are tender. Stir gently 2-3 times during cooking to prevent sticking.
In the last 5 minutes of cooking, remove the lid to let any excess liquid evaporate and to lightly brown the vegetables. Serve the side dish piping hot.
Here’s the Pan-fried Pumpkin, Leeks, and Potatoes Side Dish ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Pan-fried Pumpkin, Leeks, and Potatoes Side Dish in the fridge for 2-3 days, in a well-sealed airtight container.
Tips and Suggestions
– For extra flavor: after browning the potatoes and pumpkin for a few minutes, deglaze with half a glass of dry white wine. Let the alcohol evaporate completely before covering and continuing to cook.
– Herb variation: if you want a change, Rosemary is a classic that pairs wonderfully with potatoes, while Sage is perfect with pumpkin.
– For a touch of crunch and flavor, toast a handful of breadcrumbs with a drizzle of oil and a pinch of salt in another pan and sprinkle it on the freshly plated vegetables: it makes them “sandy” and very inviting.
– Cooking time may slightly vary depending on the size of the potato and pumpkin cubes (the smaller they are, the less time it takes) and the type of pumpkin used.
– Cooking time may slightly vary depending on the size of the potato and pumpkin cubes (the smaller they are, the less time it takes) and the type of pumpkin used.
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FAQ (Frequently Asked Questions)
Which type of pumpkin is best for this recipe?
Varieties like Delica or Butternut (Violina) are perfect. They have firm flesh that doesn’t easily fall apart and a natural sweetness that pairs well with potatoes.
Can I use leek instead of onion?
Yes, you can replace the half onion with more leek. Keep in mind that leek is more delicate and sweeter than onion. If you want a bolder flavor, keep both.
Can I prepare this side dish in advance?
Yes, you can prepare all the vegetables (cut pumpkin, potatoes, onion, and leek) and store them in separate bags in the refrigerator the day before. Cut potatoes should be immersed in cold water to prevent browning. However, cooking is best done at the last moment.
The vegetables don’t cook evenly, what am I doing wrong?
Check the size of the cubes. If the pumpkin and potatoes are very different sizes, they won’t cook evenly. Also, make sure you’ve added the potatoes first (tougher) and then, after 5 minutes, the pumpkin (more tender).
