Pumpkin in the pan with onions and olives

Name: Pumpkin in the pan with onions and olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Butternut squash. wrinkled 3.1 lbs; Red Tropea onions 14.1 oz; Taggiasca olives (already drained) 2.5 oz; Mint to taste; Water warm ½ cup; Fine salt to taste; Mixed ground pepper to taste; Garlic 2 cloves; Extra virgin olive oil to taste

it de fr es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Silvia Sciattella

Sautéed squash with onions and olives is a classic from Liguria—and you know what? It's all about those simple ingredients coming together perfectly. The real star here is the sweet pumpkin. Seriously, really good stuff. It’s sliced up and tossed in a pan with onions until everything’s tender and flavorful. And the olives? Taggiasca olives are the key—those tiny, moist ones from Liguria that give each bite a salty punch. Plus, there's the gentle kick of garlic and a hint of fresh mint, which is great for brightening things up without overcomplicating it.

This sautéed squash with onions fits perfectly with all sorts of Italian meals. Roast chicken? Grilled fish? Pretty much anything. The pumpkin's bright orange color looks beautiful on the table—really makes it special. Families in Liguria have their own takes, sometimes swapping pumpkin for other types of sautéed squash or adding extra herbs, depending on the season. It’s all about enjoying those rich, tender flavors that come from perfectly picked vegetables.

And look, it’s the kind of easy squash side dish that complements so many meals. What makes it stand out? The way the sweet squash and onions blend with the briny olives and that herby mint kick. People love it because you don’t need fancy stuff—just good veggies and a skillet. Whether you're on the hunt for Mediterranean squash recipes or just want a healthy vegetable side, this skillet squash from Liguria is a go-to. The balance between moist pumpkin, crispy onions, and salty olives feels like true Italian home cooking.

I gotta say, it’s the sort of dish folks keep coming back for. Enjoy the satisfying crunch and savory flavors that really make it a favorite. You really, really can't go wrong with it.

How to prepare Pumpkin in the pan with onions and olives

To prepare pumpkin in the pan with onions and olives, start by cutting the pumpkin in half 1 and then in half again 2. Peel it 3 and remove the seeds and filaments from the inside.

At this point, cut it into slices and then into fairly large cubes 4. It's preferable to make cubes of the same size to maintain a consistent texture during cooking. You will get 1.5 lbs in total. Clean the onion 5 and slice it 6.

In a pan, pour a drizzle of olive oil and add two cloves of garlic 7. Then add the onion 8 and stir gently, trying to separate the rings 9. Let it cook for about 5 minutes until the onion is softened.

Add the pumpkin cubes and let them cook over high heat for a few minutes 10, then remove the garlic clove. Salt 12,

pepper 13, and mix gently. Cook for 6-7 minutes. Pour in the hot water 14, cover with a lid 15, and continue cooking for about 15 more minutes.

Then add the well-drained olives 16. Stir again 17, then turn off the heat 18, add the mint leaves 18, and serve.

Storage

Pumpkin in the pan with onion and olives can be stored in the refrigerator in an airtight container for up to 2 days. Freezing is not recommended.

Tip

Instead of mint, you can use parsley leaves.

You can enrich the dish with a spicy chili pepper.

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

Pumpkin in the pan with onions and olives

PRESENTATION

How to prepare Pumpkin in the pan with onions and olives

Storage

Tip

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