Sautéed Pumpkin with Rosemary and White Wine

Name: Sautéed Pumpkin with Rosemary and White Wine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Pumpkin pulp 3 ¼ cups; Rosemary 2 sprigs; White wine 0.4 cup; Garlic 2 cloves; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Black pepper to taste

it de fr es br

132

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 132
Carbohydrates g 7.9
of which sugars g 6
Protein g 2.4
Fats g 8.3
of which saturated fat g 1.32
Fiber g 1.4
Sodium mg 490

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Warm color and tender texture make this sautéed pumpkin with rosemary and white wine a staple on fall tables—looks beautiful with that deep autumn orange, and families love the savory pumpkin recipe appeal for everything from family dinners to special celebrations. Sitting right between soft and just a touch rich, the flavor brings out the real comfort of rosemary and wine...always a HIT on Thanksgiving, but pretty hard to resist at Sunday dinners too. This pumpkin side dish never feels out of place since it works next to roast chicken, beef, pork, or even as a main for veggie lovers—everyone gets something to enjoy, and the nice scent makes it feel extra cozy. Since it stays reliably good looking and DELICIOUS on the table, home bakers and cooks often pick it whenever they need to fill out a fall menu, especially when people want the pumpkin flavor without a dessert. Families usually notice how versatile it is (a quick swap from everyday meals to big gatherings), which means this sautéed pumpkin gets requested a lot during the cooler months for both flavor and that pretty presentation.

Busy home cooks definitely appreciate how this pumpkin with rosemary and white wine steps up as a reliable option—sometimes you just want a sure WIN for both taste and color.Nice simple comfort is really the best part here, bringing that familiar easy warmth alongside family favorites, and it cheers up any plate, no matter the main dish.It’s often the great balance of herbs and wine that keeps people coming back for more, turning what could be an average pumpkin side dish into something a little special.Occasionally families like to serve it with turkey for the holidays, but honestly, it works just as well stacking up next to grilled meat or building out a vegetarian meal.If you’re thinking of fall pumpkin recipes for cool nights, this dish covers a lot of ground and delivers every time—serving ideas are almost endless, whether topped with fresh parsley, served hot or at room temp, or mixed in with grains for leftovers.Simple comfort, easy match for other favorites, and classic rosemary and pumpkin flavors—families really like that dependable taste since it’s so easy to fit into almost any meal, making this savory pumpkin recipe a much-loved fall favorite for busy evenings and cozy weekends alike.

How to prepare Sautéed Pumpkin with Rosemary and White Wine

To prepare the sautéed pumpkin with rosemary and white wine, start by cutting the pumpkin into pieces and removing the skin 1. Then take the pumpkin flesh obtained and cut it into chunks the size of a walnut 2. Place the oil in a pan, and let the garlic cloves (1-2 as preferred) turn golden; once golden, you can choose to remove them or leave them in the pan. Add the pumpkin pieces 3

and the chopped rosemary 4 and sauté them in a pan until the pumpkin is nicely browned.
Take the white wine and sprinkle it over the pumpkin 5, letting it evaporate, then add salt.
Continue cooking the pumpkin for about 10 minutes. Add pepper to taste 6 and serve immediately!

Storage

Store the sautéed pumpkin with rosemary in the refrigerator for up to a couple of days, sealed tightly in a container.

Tip

This side dish is phenomenal when paired with grilled meat or, even better, roast. No matter which main course you want to serve it with, though, the important thing is the quality of the pumpkin: it should be yellow and firm, like the Mantovana or Marina di Chioggia, which are round, flattened at the poles, and have a wrinkled, gray-green rind.

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