Pumpkin is a delicious, healthy, and easy ingredient to make as a side dish or salad. Read this article for a few different ways to cook this delicious summer squash.
Ingredients
Sauteed Pumpkin Base
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1/2 red bell pepper, chopped
- 2 small/medium pumpkins, sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped spring onions
- Salt and pepper
Total Time: 15 minutes | Servings: 4
Grilled Pumpkin with Garlic Oil
- 4 medium sized pumpkins
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, crushed
- Salt and pepper
Total Time: 30 minutes | Servings: 6
Roasted Pumpkin Salad
- 2, 3 kg yellow squash, cut into rounds
- 6 cloves garlic, chopped
- 3 tablespoons olive oil
- 1 cup fresh parsley
- 2-3 tablespoons of lemon juice
- Salt and pepper
Total Time: 1 hour and 15 minutes | Servings: 8
Step
Method 1 of 3: Sauteed Pumpkin Base
Step 1. Heat a skillet over medium heat
Add the oil and butter, and let the butter melt before adding the pumpkin and peppers.
Step 2. Saute for 12-14 minutes, stirring occasionally
The pumpkin should be soft when done.
Step 3. Add parsley and scallions
Continue cooking for a few minutes, then remove the pan from the heat.
Serve immediately, add salt and pepper to taste
Method 2 of 3: Grilled Pumpkin with Garlic Oil
Step 1. Heat the grill over medium heat
On a cutting board, cut the pumpkin horizontally into slices between 0.6 cm to 1.3 cm thick.
Step 2. Pour the olive oil into a small saucepan and heat it over medium heat
Add the garlic, and cook until the garlic begins to sizzle.
Step 3. Use a brush to brush the pumpkin slices with garlic oil
Season with salt and pepper, then place the pumpkin on the grill.
Step 4. Bake each side of the pumpkin slices for 5-10 minutes
Add more olive oil if necessary to prevent the pumpkin from sticking to the grill. The squash should be brown and soft when the time is up.
Serve the pumpkin warm as a side dish or let it cool before adding it to a salad
Method 3 of 3: Roasted Pumpkin Salad
Step 1. Preheat the oven to 246 degrees C
Arrange the pumpkin slices in a single layer (do not stack) on two rimmed baking sheets.
Step 2. Mix two tablespoons of olive oil, garlic, salt and pepper in a small bowl
Sprinkle this mixture over the pumpkin and flip it over to coat evenly.
Step 3. Bake vegetables for 55 to 60 minutes, turning halfway through cooking
Remove the pan from the oven and let it cool.
Step 4. Transfer pumpkin and garlic to a large bowl
Add the parsley, lemon juice, and a tablespoon of olive oil. Stir the mixture and add salt and pepper to taste.
Step 5. Serve immediately or refrigerate for up to a day
Drain all the liquid after placing it in the refrigerator.
What you need
Sauteed Pumpkin Base
Pan
Grilled Pumpkin with Garlic Oil
- Grill
- Pan
- Cake brush
Roasted Pumpkin Salad
- 2 pans
- Small bowl
- Big bowl
