Sauteed Pumpkin with Maple and Sage


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
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.

More Unique Veggie Holiday Side Recipes

Shredded Brussels Sprouts Saute with Garlic, Ginger and Grapes (vegan, gluten-free & allergy-friendly)

Sweet and Savory Garlic Ginger Brussels Sprouts and Grapes

Twice Baked Hummus Potatoes with Rosemary (vegan, gluten-free & allergy-friendly)

Twice Baked Potato Jackets with Rosemary

Roasted Root Vegetables with Balsamic Glaze (vegan, gluten-free & allergy-friendly)

Roasted Root Vegetables with Balsamic Glaze (Vegan, dairy-free, gluten-free, allergy-friendly, paleo recipe!)

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. Pingback: Dairy-Free Pumpkin Recipes: 22 Sensational Sweets & Savories for Fall

Leave A Reply

Rate this recipe: