SWEET AND SOUR PUMPKIN, an easy and quick side dish for meat or fish, a light and tasty recipe to make in little time with capers and oregano.
Delicious and perfect for both lunch and dinner, the sweet and sour pumpkin is the ideal side dish this season, enriched with capers and a sprinkle of oregano for extra taste.
The sweet and sour pumpkin recipe is perfect if you are looking for a different way to prepare it, a simple and tasty idea for both lunch and dinner, cooked in a pan or oven, it cooks in a few minutes.
Also good roasted or with potatoes in a pan or with lemon without cooking.
Follow me in the kitchen today, we have sweet and sour pumpkin!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.1 lbs pumpkin
- 1 glass white wine vinegar
- 2 tbsp salted capers
- 2 tsp dried oregano
- 1 clove garlic
Steps
Clean the pumpkin, remove the seeds and filaments, then the peel and cut it into small cubes or thin slices, or in any case not too thick.
Place it in a pan with oil, sugar, wine vinegar, and chopped garlic or a whole clove.
Let it cook over medium heat with a closed lid for 10 minutes, making sure it doesn’t stick to the bottom of the pan.
Add oregano, mint leaves, salt to taste, and capers, continue cooking for another 5 minutes or so.
Bon appétit
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I love sweet and sour, that double flavor of sweet and salty, but of course, if you don’t like it, just eliminate the sugar. The pumpkin can be prepared in many ways, even marinated in vinegar if you don’t want to turn on the stove and save energy.
It’s delicious and can also be eaten raw or marinated in lemon for those who don’t like vinegar, also great with a handful of pine nuts and raisins or scented with rosemary.
