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Ingredients
- 600 g of pumpkin
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1 sprig of fresh rosemary
- Salt and pepper to taste
- Equipment needed:
- Non-stick pan
- Sharp knife
- Wooden spoon
Instructions
- Preparing the pumpkin:
- Wash the pumpkin thoroughly under running water.
- Peel it carefully, removing the outer skin.
- Cut the pulp into uniform cubes of about 2 cm on each side, to ensure even cooking.
- Flavouring the oil:
- In a nonstick skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat.
- Add the whole garlic clove , lightly crushed, and the sprig of fresh rosemary .
- Let it fry for 2-3 minutes, until the garlic is golden and the rosemary has released its aroma.
- Cooking the pumpkin:
- Remove the garlic from the pan to prevent it from burning and imparting a bitter taste.
- Add the pumpkin cubes to the flavored oil.
- Mix well to make sure each piece is well coated in the oil.
- Cook over medium heat for about 15-20 minutes, stirring occasionally, until the squash is tender and lightly browned.
- Final dressing:
- Season with salt and pepper to taste.
- If you like, you can add another sprig of fresh rosemary for a more intense aroma.
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