A simple autumn side dish to prepare, suitable for all seasonal main courses. Pumpkin, potatoes and mushrooms cooked in a pan, with onion and rosemary… an easy but truly tasty recipe rich in colors. The mushrooms are cooked separately to release their water, then added to the already sautéed potatoes and pumpkin… in just a few minutes you’ll be ready to serve a flavorful, light and delicious recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Autumn, Winter
- Energy 143.18 (Kcal)
- Carbohydrates 27.16 (g) of which sugars 5.71 (g)
- Proteins 6.01 (g)
- Fat 2.75 (g) of which saturated 0.45 (g)of which unsaturated 0.22 (g)
- Fibers 3.72 (g)
- Sodium 196.85 (mg)
Indicative values for a portion of 200 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
- 7 oz pumpkin (after discarding waste)
- 9 oz potatoes
- 9 oz champignon mushrooms (or mixed mushrooms)
- Half onion
- 1 sprig rosemary
- extra virgin olive oil
- salt
- pepper
Tools
- 2 Pans
- Chopping Board
- Peeler
Preparation
Clean the mushrooms by removing the soil, rub them with a cloth (or rinse them) and slice them.
Cook them in a pan with a drizzle of oil and a pinch of salt until they are tender and have dried out from their water (1).
Wash and peel the potatoes, then cut them into cubes.
After removing the skin and seeds, also cut the pumpkin pulp into cubes.
Place the pumpkin and potatoes in another pan, add a pinch of salt and a drizzle of oil (2).
Cook them over medium heat until they are tender inside and golden brown outside.
Now add the sliced onion and the previously cooked mushrooms (3). Continue cooking for another 5-6 minutes, stirring frequently. Finally, sprinkle with chopped rosemary.
Your pumpkin, potatoes, and mushrooms side dish is ready, perfect to pair with all seasonal main courses.
Tips and Notes
You can use champignon, pioppini, cardoncelli mushrooms, or other cultivated mushrooms. If you don’t have fresh ones, frozen mushrooms will also work.
Choose a pumpkin with firm and dry flesh, otherwise, the cubes will crumble during cooking. In this case, I used a Delica pumpkin.
You can omit the onion if you don’t like it, or replace it with a garlic clove (at the beginning of cooking).
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