Sandy pumpkin in a pan is a tasty and crunchy side dish, gluten-free and with a spicy flavor. This recipe is very easy to make: the pumpkin is cooked in a pan with spices and herbs, then sweet dried pepper is added, and finally, the sandy coating is created (with gluten-free breadcrumbs and grated pecorino cheese). This sandy pumpkin in a pan amazed me with its irresistible taste and was a great success!
Also try:
Honey and Rosemary Baked Pumpkin
Pumpkin and Beans
Sandy Potatoes in a Pan
Check out these collections:
Ten Side Dishes with October Vegetables
10 Autumn Side Dishes to Make in a Pan
Sandy Vegetables and Potatoes in the Oven
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Slow Cooking
Ingredients
- 9 oz pumpkin
- 1 leaf bay leaf
- 1 sprig rosemary
- 1 sprig oregano
- 1 sweet dried pepper (chopped)
- 1 tbsp curry
- 3 tbsps gluten-free breadcrumbs
- 1 tbsp grated pecorino cheese
- to taste extra virgin olive oil
Preparation
To prepare the sandy pumpkin, wash and clean the pumpkin, remove the skin, and clean it by removing the seeds and filaments. Cut the flesh into cubes.
In a pan, pour a drizzle of extra virgin olive oil, add the pumpkin and curry. Place on the stove over medium heat and cook.
Add the bay leaf, rosemary, and oregano to the pumpkin. Stir occasionally and continue cooking. If the pumpkin sticks to the pan, add a splash of water.
When the pumpkin starts to soften, also add the chopped dried pepper and cook over high heat.
Then also add the breadcrumbs and grated pecorino cheese. Cook over high heat until the pumpkin is golden and crispy.
Serve and enjoy your meal!
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