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.
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.
- 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
- 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.
- Turn the heat to low, add the vegetable broth and simmer, covered, for 8 to 10 minutes, or until the pumpkin is tender.
- While hot, add the maple syrup and sage, tossing to combine.
More Unique Veggie Holiday Side Recipes
Shredded Brussels Sprouts Saute with Garlic, Ginger and Grapes (vegan, gluten-free & allergy-friendly)
Twice Baked Hummus Potatoes with Rosemary (vegan, gluten-free & allergy-friendly)
Roasted Root Vegetables with Balsamic Glaze (vegan, gluten-free & allergy-friendly)