PUMPKIN and SAUSAGES in PAN with black olives, an easy and quick autumn main course, perfect for dinner, light and tasty with seasonal ingredients, scented with rosemary.
I admit it: when autumn arrives, PUMPKIN and SAUSAGES in PAN is one of the first recipes that come to mind for dinner. An autumn main course that is very easy, tasty, and super fragrant thanks to fresh rosemary and black olives which add that irresistible salty note.
It’s one of those dishes born when you open the fridge and find just a slice of pumpkin, a couple of sausages, and maybe a jar of olives forgotten in the pantry. Few ingredients, zero stress, and a home aroma that already smells of autumn and Sunday dinner.
The recipe for pumpkin and sausage in a pan is a classic of Mediterranean cuisine. The secret is all in the cooking: the pumpkin must remain creamy, almost forming a sauce that envelops the sausage. In less than 20 minutes, you have a quick dinner, nutritious and irresistible.
Perfect with a slice of rustic bread or soft polenta on the side, this autumn skillet also becomes a great one-dish meal, ideal when you want something good but don’t feel like spending hours at the stove.
Follow me in the kitchen today, there’s pumpkin and sausage in a pan.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz pumpkin
- 2 fresh pork sausages, cooked, in a pan
- Half onion
- 1/4 cup dry white wine
- rosemary
- pepper
- salt
- extra virgin olive oil
- 2 tablespoons black olives
Steps
Remove the skin and seeds, then cut it into 1-inch cubes.
In a large pan, heat the oil with the chopped onion (and, if you like, a sprig of rosemary or a few sage leaves).
Remove the casing and crumble the sausage into the pan, brown over medium heat until golden (5–6 minutes). Deglaze with white wine (if using) and let it evaporate.
Add the pumpkin cubes, stir and let them soak up the flavors for a couple of minutes, then add the olives.
Cover with a lid and cook over medium-low heat for 15–20 minutes, stirring occasionally.
If the pumpkin tends to stick, add a splash of water or broth.
At the end of cooking, adjust salt and pepper.Bon appétit
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PUMPKIN and SAUSAGES in PAN
Tips
You can serve the dish as it is, with toasted bread, or use it as a pasta sauce (great with rigatoni or pappardelle).
If you want a creamier effect, slightly mash the pumpkin with a fork at the end of cooking.
For an extra touch, add parmesan flakes or chili pepper.
You can use Delica or Mantovana pumpkin, which are the sweetest and creamiest.
If you want a more intense flavor, add a pinch of chili pepper or garlic in shirt during cooking.
Great even the next day: reheated, it becomes even better!
For a lighter version, replace the sausage with diced chicken breast.
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FAQ PUMPKIN and SAUSAGES in PAN
What goes well with pumpkin and sausages in a pan?
Toasted bread, mashed potatoes, or polenta: they perfectly absorb the pumpkin sauce.
Can I replace the sausage?
Certainly! Chicken, turkey, or even marinated tofu are great alternatives.
How long does it keep?
In the fridge for 2-3 days in an airtight container.
What meat goes well with pumpkin?
Pumpkin pairs wonderfully with sausage, chicken, speck, or bacon, which enhance its natural sweetness.
How long should pumpkin stay in the pan?
About 15-20 minutes over medium heat, until it becomes soft but not mushy.
