Vegetarian side dish
Golden pan-cooked pumpkin with garlic, rosemary, and olive oil: soft inside, lightly caramelized outside, and perfect as an elegant Italian side dish.
Recipe video
Peel the pumpkin, remove the seeds, and cut the flesh into even cubes or small wedges, about 2.5 cm / 1 in wide. Equal size helps everything cook evenly.
Heat a large non-stick or heavy pan over medium heat. Add the olive oil, the crushed garlic cloves, and the rosemary. Let them perfume the oil for about 1 minute without burning.
Add the pumpkin in a single layer as much as possible. Let it sit for 2 minutes so the first side starts to color.
Season with salt, black pepper, and chili flakes if using. Gently turn the pieces with a spatula.
Lower the heat to medium-low, cover with a lid, and cook for 8 minutes. Stir once halfway through. If the pan looks dry, add a spoonful of water.
Remove the lid and continue cooking for 5 to 7 minutes, turning gently, until the pumpkin is tender but not mushy.
Raise the heat for the last 1 to 2 minutes to create light caramelized edges. Taste and adjust salt.
Remove the garlic and rosemary stem if you prefer a cleaner presentation. Serve hot on a black plate with a drizzle of extra olive oil and a little fresh rosemary.
