Pumpkin in a Pan is a simple, rustic, and flavorful side dish that captures the cozy essence of autumn cooking. Sautéed with garlic, rosemary, sage, and a splash of white wine, this dish transforms humble pumpkin into something aromatic and tender. Whether you need a quick veggie side for dinner or a seasonal dish to round out your holiday table, this one-pan wonder is a must-try.
Why Everyone Will Love This Recipe
- Quick and easy: Ready in under 20 minutes, with just a handful of ingredients.
- Big flavor, minimal effort: Garlic, herbs, and wine bring out pumpkin’s natural sweetness.
- Perfect for fall: A seasonal favorite that pairs well with roasted meats or grain bowls.
- Naturally vegetarian and gluten-free: No need to make substitutions.
- One-pan convenience: Fewer dishes, more deliciousness.
What Is Pumpkin in a Pan?
Pumpkin in a Pan is a sautéed side dish made by pan-cooking pumpkin cubes with herbs, olive oil, and a splash of white wine. It’s a traditional way to prepare pumpkin across many Mediterranean kitchens, especially in the fall. The flavors of rosemary and sage gently infuse the dish, while the wine adds depth and brightness. The result? A tender, glossy, and fragrant side that's cozy and refined.
Pro Tips for the Best Pumpkin in a Pan
- Choose the right pumpkin: Butternut squash or sugar pumpkin work well for a firm, sweet result.
- Cut evenly: Uniform chunks ensure the pumpkin cooks evenly and doesn’t fall apart.
- Use fresh herbs: Rosemary and sage are key—don’t skip them!
- Cook uncovered at the end: This helps evaporate moisture and caramelize the edges.
- Skip the garlic if sensitive: Or just lightly flavor the oil and remove the clove, as in this recipe.
Frequently Asked Questions
Can I make this with pre-cut pumpkin?
Yes! Pre-cut pumpkin saves time. Just make sure it's fresh and cut into evenly sized pieces.
Can I replace the white wine?
You can substitute with a splash of vegetable broth or water with a dash of lemon juice.
Is this dish spicy?
No—but you can add a sprinkle of chili flakes or cracked pepper if you like a bit of heat.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for best flavor, but dried rosemary or sage can be used in small amounts.
Can I double the recipe?
Absolutely. Use a large skillet to avoid overcrowding and cook in batches if needed.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over low heat with a drizzle of olive oil. Avoid the microwave, which can make the pumpkin mushy.
How to Freeze
This dish is best enjoyed fresh, as freezing can alter the texture of the pumpkin. If you must freeze it, let it cool completely, store in a freezer-safe container, and reheat gently in a pan. Use within 1 month.
Ingredients
How to Make Pan-Sautéed Pumpkin
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Remove the seeds and peel the pumpkin. Cut the pulp into uniform chunks.
Remove the seeds and peel the pumpkin. Cut the pulp into uniform chunks.
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Lower the heat, cover the pan with a lid, and cook for another 5 minutes.
In a non-stick pan, heat the olive oil with the garlic, rosemary, and sage over medium heat. Sauté for a few minutes until the garlic is golden.
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Turn off the heat. Add salt to taste and optionally, a touch of pepper. Stir and serve hot.
Remove the garlic. Add the cubed pumpkin to the pan and cook on high heat for 5 minutes, stirring often.
Lower the heat, cover the pan with a lid, and cook for another 5 minutes.
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Remove the lid, add the white wine, and let it simmer until fully evaporated—about 3–4 minutes.
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Turn off the heat. Add salt to taste and optionally, a touch of pepper. Stir and serve hot.
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