Sauteed Pumpkin


Sauteed Pumpkin

Sauteed Pumpkin
35 Min

Save the jack-o'-lantern pumpkins for decorating your house, and make sure to pick up some pie pumpkins that are perfect for cooking and baking. Sauteed Pumpkin is a tasty autumn veggie treat that's sure to become an autumn tradition.

What You'll Need

  • 2 tablespoons butter
  • 1 pie pumpkin (about 1-1/2 pounds), seeded, peeled, and cut into 1/2-inch chunks (see Tips)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon maple syrup

What to Do

  1. In a large skillet, melt butter over medium heat. Add pumpkin, and stir to coat well. Cover skillet and cook until pumpkin softens, mixing occasionally.
  2. Uncover skillet and saute 15 minutes, or until golden and fork-tender.
  3. Season with salt and pepper then drizzle with maple syrup. Serve warm.

Pumpkin Tips

Selecting a Pumpkin: Choose a brightly colored pumpkin that is heavy for its size. It should have a thick, hard shell with no soft spots, blemishes, bruises, or cuts.


Pumpkin Preparation Tips: For this recipe, you should only use fresh pumpkins that have not been carved or used as decoration. Cover your cutting surface with a cloth to prevent the pumpkin from slipping. Using a sharp, heavy knife, insert the tip of the knife into the pumpkin and cut it in half. Clean by removing the seeds and strings with a spoon then peel with a vegetable peeler or pairing knife, and proceed as directed above.

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My husband liked having a "different" vegetable for a change. He liked this recipe but I found it a bit bland. I will try it again but omit the syrup and sweat some garlic in olive oil before adding the pumpkin and try some other spices.


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