This healthy, absolutely easy dish is named Pumpkin Sauté. Healthy and low cost with only 4 ingredients and there is no salt or sugar in the list. It is ready in about 30 minutes. Vegan, gluten-free, dairy-free and you will feel free after having as much as you want as Pumpkin Sauté is also weight-watchers-friendly.
All about Pumpkin Seeds
If you will buy a whole pumpkin, think again before throwing away the pumkin seeds. They have countless benefits and lovely to crack them in the park or in front of the TV whilst watching your favorite show.
Check if the pumpkin seeds in your pumpkin large enough to peel and crack. If so rinse under flowing water and spread on a paper towel to dry or you can roast them in the oven to speed the process of drying. Then you will be able to eat the content of each seed after cracking each pumpkin seed with your front teeth and taking the contents out and eating or you can use your hands and peel. Might sound funny but once you start it will be difficult to stop.
How to pick a whole Pumpkin for dessert
First of all look for sugar pumpkins also called pie or sweet pumpkins. Picking a good one is similar to choosing watermelons:
- It should be heavy compared to its size.
- Stiff and firm all around. Some say a good pumpkin will not let a needle dent its skin.
- The stem should not be green – indicates it has just been picked and not ready to be cooked. Pick ones that have a dried and brown stem which is a sign that it has been in the fields long enough to become tasty.
When cooked slowly over low heat, after about half an hour the pumpkins will start tasting like and have the texture of chestnuts.
With such an easy recipe with just a few ingredients there is not much to add.
A new flavor and candidate for your staples list. Hope you will try and enjoy. If you have liked this recipe you might also want to take a look at my other recipes with pumpkin.
Pumpkin Sauté
Ingredients
- 1 kilograms pumpkin
- 1 red onion small
- 3 tablespoons currants washed
- 100 millilitres olive oil
Instructions
- Soak the currants in boiling water for about 10 minutes.
- Cut the pumpkin to similar size pieces as seen in the picture.
- Place them in a pot.
- Slice the onions and spread on top.
- Drain and add the currants.
- On top pour the olive oil. You do not need to add sugar or salt.
- Cook until the pumpkins are ready to eat, over medium-low heat with closed lid. The pumpkins will first let out their water and then absorb it back. It will take about half an hour. Check by poking a fork, if it goes inside easily, it is a sign that they are ready.
- Serve warm as a main or cold as a side dish.
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