Sauteed Pumpkin with Maple and Sage
Prep time
Cook time
Total time
Serves: 4 servings
  • 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
  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.
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.
Recipe by Go Dairy Free at