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Pumpkin Sauteed

Portion: 4 Serves Preparation: 10 min Cooking: 20 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 7 oy 4,43/5)
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Hello Dear Friends,

Pumpkin recipes I think I've increased it quite a bit this month :) Pumpkin dessert without waiting We started with and for desserts pumpkin puree We continued with. Finally, this puree is also delicious. jar cake ve cheesecake we prepared. 4 recipes in pocket :)

After my pumpkin puree recipe my instagram followers in his comments sautéed pumpkin I read that it is a very delicious recipe. Of course, I made a note to try it at the first opportunity. I think the pumpkin, which I had eaten with meat before, would also be delicious with garlic yogurt.

pumpkin with olive oil

Let me tell you, I haven't eaten such a delicious thing in a long time. It is both easy to cook and, like carrots, caramelizes thanks to the sugar it contains. The result is magnificent. If you put it in front of someone who says I don't like it, he might think it's a carrot and eat it :)

When preparing this recipe, be careful not to mash the pumpkins. It gets very soft inside while it's cooking. You can taste one that you set aside from time to time to see its consistency.

What is muscat? Don't forget to click the link for those who are curious.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari


Ingredients for Pumpkin Saute Recipe

  • 500 g pumpkin
  • 1 medium onion
  • 4 tablespoon of olive oil
  • salt
  • black pepper
  • muscat (optional)

How to Make Pumpkin Saute Recipe?

  1. Chop the peeled zucchini into cubes with a knife.
  2. Chop the onion finely.
  3. Take olive oil and onion in a large skillet. Add some salt and sauté until translucent.
  4. Add the pumpkins to the pan. Cook over medium heat until the zucchini is soft.
  5. Transfer the cooked pumpkins to a serving plate and leave to cool.
  6. Mix the strained yogurt and crushed garlic well.
  7. Add the yogurt on top of the cooled zucchini.
  8. If desired, serve by pouring the olive oil that you have heated with a little red pepper powder.
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