Abóbora Refogada (Sautéed Pumpkin)

AuthorJulia ForesekCategory, , DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 1 medium pumpkin (about 2 pounds), such as kabocha or butternut squash, peeled, seeded, and cut into cubes
 2 tablespoons olive oil
 1 large onion, finely chopped
 3 cloves garlic, minced
 Salt and black pepper to taste
 Pinch of nutmeg (optional)
 2 tablespoons fresh parsley, chopped for garnish
1

Prepare the Pumpkin:
Start by peeling and seeding the pumpkin. Cut it into even, bite-sized cubes to ensure uniform cooking.

2

Cook the Onion and Garlic:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and slightly golden, about 5-7 minutes.
Add the minced garlic to the onions and cook for another minute until fragrant, taking care not to burn the garlic.

3

Sauté the Pumpkin:
Add the cubed pumpkin to the pan with the onions and garlic. Stir well to combine.
Season with salt, black pepper, and a pinch of nutmeg if using. The nutmeg adds a nice warmth to the dish but is optional.
Cover and cook over medium-low heat, stirring occasionally. Cook until the pumpkin is tender but not mushy, about 15-20 minutes, depending on the size of the cubes.

4

Finish and Serve:
Once the pumpkin is cooked to your liking, check the seasoning and adjust if necessary.
Sprinkle chopped parsley over the top for a fresh, colorful finish.
Serve hot as a side dish with your main course. It pairs well with rice, stews, or as part of a festive spread.

Ingredients

 1 medium pumpkin (about 2 pounds), such as kabocha or butternut squash, peeled, seeded, and cut into cubes
 2 tablespoons olive oil
 1 large onion, finely chopped
 3 cloves garlic, minced
 Salt and black pepper to taste
 Pinch of nutmeg (optional)
 2 tablespoons fresh parsley, chopped for garnish

Directions

1

Prepare the Pumpkin:
Start by peeling and seeding the pumpkin. Cut it into even, bite-sized cubes to ensure uniform cooking.

2

Cook the Onion and Garlic:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent and slightly golden, about 5-7 minutes.
Add the minced garlic to the onions and cook for another minute until fragrant, taking care not to burn the garlic.

3

Sauté the Pumpkin:
Add the cubed pumpkin to the pan with the onions and garlic. Stir well to combine.
Season with salt, black pepper, and a pinch of nutmeg if using. The nutmeg adds a nice warmth to the dish but is optional.
Cover and cook over medium-low heat, stirring occasionally. Cook until the pumpkin is tender but not mushy, about 15-20 minutes, depending on the size of the cubes.

4

Finish and Serve:
Once the pumpkin is cooked to your liking, check the seasoning and adjust if necessary.
Sprinkle chopped parsley over the top for a fresh, colorful finish.
Serve hot as a side dish with your main course. It pairs well with rice, stews, or as part of a festive spread.

Abóbora Refogada (Sautéed Pumpkin)
IngredientsDirections
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