Pumpkin is a fall staple and can be used in everything from pies to pasta dishes. And one of the quickest, easiest ways to cook this versatile squash is to sauté it.
Sautéing pumpkin brings out its natural sweetness and gives it a wonderfully tender texture. This guide will walk you through exactly how to sauté pumpkin so you can enjoy this seasonal treat.
Prepping your pumpkin
Before you sauté your pumpkin, you’ll need to choose the right one and get it ready. Here’s how.
Choosing the right pumpkin
Not all pumpkins are created equal! For the best flavor and texture, select sugar pumpkins or pie pumpkins, which are sweeter and less stringy than carving pumpkins.
When choosing your pumpkin, look for one that’s firm, heavy for its size, and free of blemishes. A deep, vibrant color is also a good sign of ripeness.
Cleaning and cutting the pumpkin
Start by cutting the pumpkin in half from top to bottom. Then, use a sturdy spoon to scoop out the seeds and stringy membranes. Don’t discard the seeds! You can roast them for a tasty snack.
Next, peel the pumpkin using a sharp knife or vegetable peeler. Finally, chop the pumpkin into ½-inch strips or 2×3 inch pieces, depending on your preference.
The sautéing process
Selecting the right pan and oil
To sauté pumpkin successfully, you’ll want to use a large skillet or frying pan that gives you plenty of space to move the pumpkin around.
For cooking oil, a good quality olive oil will add flavor and help the pumpkin brown nicely.
Sautéing the pumpkin
Heat the oil in your pan over medium-high heat until it shimmers. Add the pumpkin pieces, making sure not to overcrowd the pan. If you have too much pumpkin to fit in a single layer, it’s best to work in batches. Overcrowding will steam the pumpkin instead of sautéing it.
Sauté the pumpkin, turning it often, until it’s golden brown and tender. This usually takes about 5-7 minutes, depending on the size of your pumpkin pieces and the heat of your pan. Remove the sautéed pumpkin from the pan and set it aside.
Flavor enhancements and variations
You can keep it simple and just season your pumpkin with salt and pepper. Or, you can experiment with other herbs and spices that go well with pumpkin, like nutmeg, cinnamon, cloves, ginger, or even a little cayenne pepper for some heat.
Thai-inspired sautéed pumpkin
For a twist, try adding some garlic and mint. When the pumpkin is almost done, add a splash of vinegar, a pinch of sugar, a clove or two of minced garlic, and a dash of cinnamon to the pan. Reduce the sauce until it thickens slightly. Then, chop some fresh mint and sprinkle it over the pumpkin.
In Summary
Sautéed pumpkin is so easy and versatile. It can be served warm, at room temperature, as a side dish or even as a main course.
Now that you know how simple it is, why not experiment with different flavor combinations? With a few basic ingredients, you can create a dish that’s uniquely your own.