Rosemary and White Wine Sautéed Pumpkin Recipe
Category: Side Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin | 800g |
| Fresh Rosemary | 2 sprigs |
| White Wine | 100ml |
| Garlic | 2 cloves |
| Extra Virgin Olive Oil | 4 tablespoons |
| Salt | to taste |
| Black Pepper | to taste |
Nutritional Information (approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 30g |
| Fat | 5g |
| Fiber | 5g |
| Sodium | 200mg |
Instructions:
-
Prepare the Pumpkin:
Begin by preparing the pumpkin. Start by peeling the pumpkin and removing the seeds. Then, cut the pumpkin into pieces, ensuring the chunks are roughly the size of a walnut, about 2-3 cm in width. This ensures even cooking and a tender texture. -
-
Sauté the Garlic and Rosemary:
Heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves, slightly smashed, to the oil. Allow the garlic to brown and release its aroma, which will take around 1-2 minutes. If you prefer a milder garlic flavor, you can remove the garlic once it’s golden brown, or leave it in for a more intense garlic presence. Along with the garlic, add the fresh rosemary, breaking it into smaller pieces to release its oils and fragrance. -
Cook the Pumpkin:
Once the garlic has infused the oil with its flavor, add the pumpkin pieces to the skillet. Toss the pumpkin gently to coat it with the oil, garlic, and rosemary. Continue to sauté for 5-7 minutes, stirring occasionally, until the pumpkin begins to soften and develop a golden color on the edges. -
Deglaze with White Wine:
Pour the white wine over the pumpkin. Let the wine sizzle and evaporate, which should take 2-3 minutes. This step helps to infuse the pumpkin with the subtle acidity and complexity of the wine, enhancing the overall flavor of the dish. -
Season and Simmer:
Once the wine has mostly evaporated, season the pumpkin with salt and black pepper to taste. Stir the mixture well and lower the heat slightly. Cover the skillet with a lid and let the pumpkin cook for an additional 5-7 minutes, allowing it to soften further and absorb all the flavors. -
Final Touches:
Taste the pumpkin and adjust the seasoning if necessary. The pumpkin should be tender, flavorful, and slightly caramelized from the white wine reduction. Once done, remove from heat. -
Serve:
Transfer the rosemary and white wine sautéed pumpkin to a serving dish. Garnish with a few extra sprigs of rosemary, if desired, for a touch of color and freshness. Serve as a savory side dish to complement roasted meats, salads, or as a delicious addition to a vegetarian meal.
This Rosemary and White Wine Sautéed Pumpkin recipe offers a beautifully aromatic and savory twist on a classic fall vegetable. The rosemary and white wine infuse the pumpkin with a rich depth of flavor, while the sautéing process creates a delightful contrast between crispy edges and tender flesh. Perfect for cozy dinners, holiday feasts, or a comforting side dish at any time of year!
