Pan-fried pumpkin and potatoes

Name: Pan-fried pumpkin and potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: Delica pumpkin (cleaned 550 g) 1.4 lbs; Potatoes (500 g cleaned) 1.2 lbs; Salt to taste; Extra virgin olive oil 1 tbsp; Sage to taste; Garlic 1 clove; Water 2 tbsp; Rosemary to taste

Difficulty: Very easy
Prep time: 10 min
Cook time: 45 min
Serving: 4
Cost: Low

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PRESENTATION

Pan-Fried Pumpkin and Potatoes comes down to one practical technique: the two vegetables go into the pan at different times. Potatoes need a head start, and the squash follows only once they've softened—that staggered timing is what keeps the squash from turning to mush while the potatoes finish cooking.

The variety here is Delica, an Italian squash with compact flesh and a naturally sweet flavor that balances the more neutral taste of the potatoes without overwhelming it. Garlic, rosemary, and sage form the aromatic base, adding enough fragrance to lift both vegetables without masking either one. The pan-cooked method gives the edges a little color that a baked version doesn't, which is worth keeping in mind if you have both options in front of you.

How to prepare Pan-fried pumpkin and potatoes

To prepare pan-fried pumpkin and potatoes, first peel the potatoes and slice them 1. Then cut them into cubes about 5/8 in (approx. 1.5 cm) and set aside 2. Clean the pumpkin from the inner fibers and peel 3.

Cut the pumpkin into cubes about 5/8 in (approx. 1.5 cm) and set aside 4. Pour the extra virgin olive oil into a pan and lightly brown a clove of garlic 5. Scent with a few sprigs of sage 6.

Let the oil infuse for 3 minutes over medium-low heat, then remove both the garlic and the sage from the pan 7. Now you can add the potatoes 8; let them cook for 25 minutes over medium-low heat 9, tossing them occasionally.

If you prefer softer potatoes you can add a little water 10. After 25 minutes, add the pumpkin to the pan. Season with salt 11 and add the chopped rosemary 12.