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.

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

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Atkins Nutritionals

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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