Pumpkin in the pan

Name: Pumpkin in the pan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Butternut squash 0.9 lb; Extra virgin olive oil to taste; Fine salt to taste; Paprika to taste; Rosemary 2 sprigs; Marjoram 4 sprigs; Garlic 2

it de es fr br

116.3

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 116.3
Carbohydrates g 3.9
of which sugars g 2.9
Protein g 1.2
Fats g 10.7
of which saturated fat g 1.6
Cholesterol mg 2
Sodium mg 256.2

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

PRESENTATION

When autumn hits Italy, pan-fried pumpkin is pretty much everywhere, especially when fresh 'zucca violina' is in the mix. You know, this pumpkin is really known for its tender flesh and aromatic vibes—it totally fills homes with those cozy feels. And here's the thing, this fried pumpkin recipe keeps the skin on—just wash it well if it's organic. The skin adds a nice flavor and nutrition—which is a delightful surprise in many crispy pumpkin slices.

And look, garlic and rosemary bring a savory touch, while a little paprika adds warmth. Across northern Italy, this dish stays simple. But in Sicily? You'll find it in sweet-and-sour styles like 'zucca in agrodolce'. Seriously good. Each region has its twist, yet using the whole pumpkin and focusing on natural flavors? It's universal.

People often throw in sliced onions or toss in a few olives for a bit more bite, while others add a splash of white wine for extra aroma. This kind of flexibility—it's what makes these seasonal pumpkin dishes so appealing as a quick side. For real, Italian home cooks see it as one of those easy pumpkin recipes that can match almost anything. Think roast meats, or just some good bread and cheese. Really, can't go wrong.

The edges get all golden and a little crispy, while inside, it's moist and slightly sweet. Everyone loves it as a quick side for weeknight dinners or a starter at big family lunches. And, you know, especially when pumpkins flood the markets. From north to south, these dishes celebrate the pumpkin's versatility and taste—no question why fried pumpkin is such a hit once the leaves start turning.

Simple, aromatic, and just the kind of food that makes everyone want seconds. Whether you're new to this dish or it is an old favorite, pan-fried pumpkin captures the heart of Italian fall cooking.

How to prepare Pumpkin in the pan

To prepare the pumpkin in the pan, wash the pumpkin. Then cut slices about 1/4 inch thick 1 without removing the skin, and divide them in half 2 3.

In a large pan, pour the oil, garlic 4, and herbs 5. Let them flavor and add the pumpkin 6.

Salt 7 and season with sweet paprika 8. Cook over medium-low heat for about 8-10 minutes or until you obtain the desired consistency. Gently, from time to time, turn the pumpkin for even cooking. The pumpkin in the pan is ready to be served 9.

Storage

Pumpkin in the pan can be stored in the fridge for 1-2 days. Freezing is not recommended.

Tip

This pumpkin is very tender, but you can use any type of pumpkin, adjusting the cooking times.

It is recommended to leave the skin on, so the pumpkin does not fall apart during cooking.

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

Pumpkin in the pan

PRESENTATION

How to prepare Pumpkin in the pan

Storage

Tip

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