Pumpkin and potatoes fried in the pan is the recipe for the autumnal side dish par excellence; colorful and tasty, it brings to the table all the typical flavors of this wonderful season. This is the equally simple and appetizing variant of the baked pumpkin and potatoes recipe. A very simple and quick dinner recipe, to be prepared also in advance and reheated just before serving. Rich and with a strong flavor, thanks to the final addition of dried porcini mushrooms previously soaked in water, it goes very well with roasts, or in any case with meat main courses in general, and with cheeses, especially those from mountain pastures. A fragrant dish with a strong hint of the woods, ready to conquer friends and relatives.
Soak the dried porcini mushrooms in cold water (1) and let them soften for half an hour.
Peel the potatoes and cut them into small cubes (2), then rinse them thoroughly and leave them to soak in cold water to remove excess starch.
Peel the pumpkin, remove the seeds and internal filaments and cut the pulp into cubes of a size similar to those of potatoes (3).
Peel the onions, rinse them and cut them into not too thin wedges (4).
In a non-stick pan with high sides, brown the garlic with 2-3 tablespoons of oil, then remove it, add the potatoes, well drained, salted, peppered and let brown for a few minutes. Then add the pumpkin, onion wedges and mushrooms, well squeezed and coarsely chopped (5), stir and continue cooking over medium heat for about 10-15 minutes, or in any case until the vegetables are soft.
Once everything will be cooked, transfer the vegetables to a serving dish, flavor with the chopped rosemary and serve immediately (6).
Pumpkin and potatoes fried in the pan can be preserved in the refrigerator, closed in a special airtight container, for 1-2 days. At the time of eating, just heat everythingi n a pan or in a microwave oven.