Pumpkin is one of the main "features" of autumn and they are not just for Halloween!
They are so versatile, you can make so many recipes with it. In Italy there are dedicated pumpkin festivals like the "Festa della zucca" in Venzone, in Friuli. From pumpkin gnocchi, to bread, soups, pasta, delicious cakes.. the list is endless and you can also add it to pasta and rice.
This year I made quite a few risottos as they are so creamy and moreish with pumpkin, I am totally addicted to it!
This time I wanted to give you a very simple and classic way of preparing pumpkin which you can prepare in minutes: stewed pumpkin with rosemary and a little white wine. Pumpkin goes well with herbs like sage, rosemary and thyme.
Stewed pumpkin is a great and satisfying side dish to accompany meat or fish.
Make the most of pumpkin now that's in season!
- Prep Time : 15 minutes
- Cook Time : 20 minutes
- Yield : 4
Choose a nice pumpkin, one with a dense, firm and sweet flesh which will be ideal for stewing. These types of pumpkins usually have a thicker skin (not the large Halloween ones though which are quite watery).
Cut the pumpkin into cubes.
In a large skillet stir fry the garlic cloves with 4 tbsp of olive oil. Add the pumpkin, the rosemary sprigs cut into pieces, the nutmeg, salt and pepper, stir well and cook over a high heat for 5 minutes. Add the wine and let it evaporate. Turn the heat down and continue cooking for approximately 10 to 15 minutes until the pumpkin is soft.