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Abóbora Refogada (Sautéed Pumpkin)

Yields4 ServingsPrep 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.

Nutrition Facts

4 servings

Serving size

150g

Amount per serving
Calories150
% Daily Value *
Total Fat 10g13%
Sodium 500mg22%
Total Carbohydrate 25g10%

Dietary Fiber 5g18%
Total Sugars 6g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.