A very simple but really tasty side dish… sweet and sour grilled pumpkin, prepared in a few minutes and perfect for accompanying seasonal main courses. The preparation is very easy, you just need to slice the pumpkin, grill it, and dress it with a flavorful sweet and sour sauce. In no time, you’ll have a delicious and light side dish, ideal for autumn menus!
Here are some other tasty and quick ideas:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Grill, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 49.73 (Kcal)
- Carbohydrates 9.48 (g) of which sugars 4.90 (g)
- Proteins 1.23 (g)
- Fat 1.52 (g) of which saturated 0.26 (g)of which unsaturated 0.02 (g)
- Fibers 0.62 (g)
- Sodium 117.59 (mg)
Indicative values for a portion of 120 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
- 1 lb pumpkin (seedless)
- 2 cloves garlic
- 1 tbsp sugar
- 2 tbsps apple cider vinegar (or white wine vinegar)
- 3 tbsps extra virgin olive oil
- mint (or parsley)
- salt
Tools
- Grill non-stick, or griddle
- Small pot
- Garlic press
- Slicer or knife
Preparation
Wash the pumpkin, remove the seeds, and slice it into thin slices (about 1/4 inch). Depending on the variety, you can choose to leave the skin on or remove it.
Heat a non-stick grill and grill the pumpkin slices, turning them on both sides and adding a pinch of salt.
Cook them for 8-10 minutes, or until tender; times may vary depending on the pumpkin used.
Meanwhile, clean the garlic and crush it (or finely chop it). Put it in a small pot with the oil, sugar, and vinegar.
Stir and cook over low heat for a few minutes, until the sugar has dissolved.
Place the grilled pumpkin slices on a platter and sprinkle them with the sweet and sour dressing. Finally, add a few mint leaves or chopped parsley.
The sweet and sour grilled pumpkin is ready, serve it at room temperature. If you let it rest for a few hours, it will become even more delicious.
Tips and Notes
Choose a pumpkin with firm and dry flesh; in my case, I used a classic Delica pumpkin. If you’re sure of its origin, I recommend leaving the skin on, as it is very flavorful.
The dressing quantities are indicative; you can reduce the amount of garlic or cut it into large pieces if you don’t particularly like it.
If desired, you can add a couple of oil-packed anchovy fillets.
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