Sauteed Pumpkin with Maple and Sage

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I don’t know about you, but for me, it’s the sides that really make holiday meals. And although the traditional dishes are always enjoyed, I love one or two healthy new items thrown into the mix. So this year, I was excited to discover this sauteed pumpkin recipe. It’s easy, flavorful, seasonal, and fits almost every dietary need.

Sauteed Pumpkin with Maple and Sage (Dairy-Free, Gluten-Free, Allergy-Friendly, Vegan Recipe)This sauteed pumpkin recipe with photo was shared with us by Atkins Nutritionals

Special Diet Notes: Sauteed Pumpkin

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, and paleo-friendly.

Sauteed Pumpkin with Maple and Sage
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ tablespoon dairy-free buttery spread or olive oil
  • ½ pound peeled and seeded pumpkin, cubed into ¾-inch chunks (can sub butternut squash)
  • 2 tablespoons chopped shallots
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup vegetable broth
  • 2 tablespoons maple syrup (sugar-free for Atkins-approved)
  • ⅛ teaspoon ground sage
Instructions
  1. Heat the buttery spread or oil in a medium skillet over medium-high heat. Add the pumpkin and shallots to the pan. Season with salt and pepper. Saute until the pumpkin is lightly browned and the shallots are translucent, approximately 5 to 6 minutes.
  2. Turn the heat to low, add the vegetable broth and simmer, covered, for 8 to 10 minutes, or until the pumpkin is tender.
  3. While hot, add the maple syrup and sage, tossing to combine.
Notes
Alisa's Sage Note: A tip from the original recipe says to use fresh sage (7 to 8 leaves) in place of the ground sage, if possible. But uncooked sage can be very off-putting to many taste buds. If you opt to use fresh sage, I would saute it with the pumpkin. For more depth in flavor, you can alternatively add the ground sage earlier in the cooking process.

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About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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