Pumpkin in Saor

Name: Pumpkin in Saor
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Pumpkin (to be cleaned) 1.1 lbs; Vegetable broth 0.3 cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red onions 1.8 oz; Pine nuts 3 ½ tbsp; Raisins 3.3 tbsp; Sugar 0.7 oz; Vegetable broth 0.4 cup; Bay leaves 1 leaf; White wine vinegar 2 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Parsley to taste

it es br fr de

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + the resting time in the fridge (6-12 h)

PRESENTATION

Recipe by
Lulù Gargari

Pumpkin in saor is, honestly, a fall favorite in Venice. Seriously, where else would the zucca in saor recipe stand out so much? Especially when pumpkins are just everywhere in the markets. Thing is, this dish is rooted in a classic Venetian method originally used for fish like sardines, but it works great with sweet autumn squash, too. And here's the thing: the magic happens when tender pumpkin slowly absorbs those sweet and tangy flavors from stewed onions, raisins, pine nuts, vinegar and sugar. This combo makes that famous agrodolce taste, or you know, sweet-and-sour, that's like a sign of Venetian cuisine.

The real charm comes from how these elements blend together—like, the golden pumpkin becomes super soft and picks up a bit of zest, while raisins and pine nuts give bursts of flavor and crunch. You know what? Throughout the Veneto region, pumpkin in saor is served in so many ways. Sometimes it’s a side dish, perfect with white meat or fish. Other times, it’s piled on toasted bread for a crispy aperitivo snack—super tasty. These traditional Venetian recipes are, to be honest, simple yet surprising. They transform a few ingredients into something with an aroma that really fills the kitchen.

Plus, as the vinegar and sugar work their magic overnight, each bite of this Venetian sweet and sour pumpkin becomes even more punchy and moist. This dish has been loved for generations because, well, it feels kinda fancy while being just good, honest food. For real. Whether you’re into trying new autumn Italian recipes or just want something cozy and special, this tender marinated pumpkin dish brings lots of excitement to the table. Even if you’re not usually a pumpkin fan, you'll probably find yourself going for seconds, eager to savor those layers of flavor and that sweet and tangy aftertaste. So, next time you're craving something different, give this Venetian a go and enjoy a taste of Italy at home.

INGREDIENTS

For the Pumpkin: Pumpkin 1.1 lbs (500 g) - (to be cleaned); Vegetable broth 0.3 cup (70 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the Onions: Red onions 1.8 oz (50 g); Pine nuts 3 ½ tbsp (30 g); Raisins 3.3 tbsp (30 g); Sugar 0.7 oz (20 g); Vegetable broth 0.4 cup (100 g); Bay leaves 1 leaf; White wine vinegar 2 tbsp (30 g); Extra virgin olive oil to taste; Fine salt to taste

To Complete: Parsley to taste

Preparation

How to prepare Pumpkin in Saor

To prepare pumpkin in saor, first, make the Vegetable broth using our recipe, and keep it warm. Cut the pumpkin in half, remove the seeds and inner filaments 1, then peel the skin 2 and slice the flesh 3.

Heat a little oil in a pan, then add the pumpkin 4 and season with salt and pepper 5. Cook over medium heat for 2 minutes, then pour in a ladle of vegetable broth 6.

Cover with a lid 7 and continue cooking over medium-low heat for about 10 minutes. Meanwhile, clean and thinly slice the onion 8. In another pan, pour a little oil along with the onions 9.

Add salt 10, bay leaf 11, and a ladle of vegetable broth 12. Let simmer over medium-low heat for about 15 minutes.

At this point, add the vinegar 13, sugar 14, and raisins 15.

Also add the pine nuts 16 and half a ladle of vegetable broth 17. Stir and cook over medium heat for 5 minutes, just enough time to let them dry 18.

Now transfer both the pumpkin and the onion into a baking dish, alternating the layers 19 20 21. Place in the refrigerator and let rest for 6 to 12 hours to allow the flavors to blend well.

After the resting time, plate 22 and finish with chopped parsley 23. Your pumpkin in saor is ready to be enjoyed 34!

Storage

Pumpkin in saor can be stored in the refrigerator in an airtight container for 2-3 days.

Advice

If you prefer, you can replace the raisins with dried cranberries or chopped dried apricots, or you can add anchovies in oil to echo the original Venetian saor version.

For the translation of some texts, artificial intelligence tools may have been used.