Pumpkin Garnish

Pumpkin Garnish

Vegetables are considered a good addition to any hot snacks made from meat, poultry, fish. Pumpkin is no exception. Garnish from it can be served to almost any dish, for this you just need to choose the appropriate pumpkin recipe. Often it is enough to use the appropriate spices. Orange vegetables can be baked, stewed, fried, supplemented with other vegetables. The result is pumpkin side dishes that have completely different flavors, but with unique notes typical only for this vegetable. Having mastered their cooking, you can significantly diversify the family menu.

Cooking Features

You can prepare a pumpkin for a side dish in different ways, and the technologies for creating these foods can have significant differences. To obtain the expected result, you must follow the recommendations that accompany the specific recipe. However, knowledge of several general principles of cooking pumpkin side dishes will solve the problem, even if the instructions for the recipe are not complete or detailed.

  • Any kind of pumpkin can be used to prepare the garnish, as long as it is ripe and unspoiled. High-quality pumpkin has a dense skin with a uniform color and the same stripes, even shape. A sign of her maturity can serve as a dried tail. The fruit itself should not have brown spots and signs of rot, any damage. A good sign is considered when a thud is heard when tapping the fetus.
  • The pumpkin of the nutmeg varieties, available on sale year-round, has a delicate flesh and a pleasant aroma with nutmeg notes. She cooks quickly, looks appetizing, but her taste does not seem to all suitable for a side dish because of the great sweetness. Berries and fruit sauces are often served with meat, and many like their sweet-sour taste. If you treat these people, feel free to cook nutmeg on a side dish. But if you prefer less sweet additions to meats, it is better to choose pumpkins of other varieties.
  • The larger the pumpkin, the more coarse the fibers. It is worth considering this fact when choosing a vegetable.
  • The cooking time of the pumpkin depends on various parameters. Nutmeg cooks almost twice as fast as usual. It takes 15-20 minutes to quench and bake it, if it is cut into slices, or 30-40 minutes if it is baked in a large piece. It may take from 30 to 90 minutes to prepare pumpkin of other varieties, depending on the size of its pieces. As a side dish, pumpkin is usually cooked diced or sliced, so this process does not take much time.
  • To make the pumpkin dish a little sour, you can add lemon juice, tomatoes, tomato paste.
  • When choosing which spices to spice up the pumpkin, consider which main course it will be served with. Black pepper will approach beef and fish, paprika and turmeric - pork and chicken. Often the pumpkin is supplemented with garlic and greens, thanks to which it becomes more aromatic and tastier, it is even more suitable for poultry dishes.

Most often, pumpkin dishes are served hot, but some foods can also be served chilled, in the form of a salad. When serving, pumpkin garnish is usually sprinkled with fresh herbs, no matter what recipe it is prepared for.

Garnish for meat and chicken from pumpkin, baked in the oven

Calorie dishes: 914 kcal, per 100 g: 67 kcal.


  • pumpkin (peeled) - 1, 2 kg;
  • raisins - 50 g;
  • honey - 20 ml;
  • olive oil - 40 ml;
  • cilantro - 50 g;
  • turmeric - 2-3 g;
  • salt - to taste.

Method of preparation:

  • Peel the pumpkin. Cut the vegetable, remove the seeds from it. Cut the remaining pulp into cubes of medium size (about 2 cm).
  • Pour oil into a thick plastic bag, add salt and turmeric. Put the pumpkin in the bag. Shake the bag so that all the pieces of the vegetable are covered with a spiced-oil mixture.
  • Put the pumpkin in a baking dish.
  • Heat oven to 200 degrees. Send it a form with a pumpkin. Bake the vegetable for 25-40 minutes. Pumpkin is considered finished when it becomes soft, it is easily pierced with a fork or knife.
  • Put the pumpkin out of shape in a bowl.
  • Wash, shake cilantro off water. Let it dry. Finely chop with a knife. Pour to pumpkin, mix.
  • Pour raisins with boiling water. Wait 15 minutes. Drain water. Pour the raisins in a bowl with pumpkin.
  • Add honey to the food in the bowl, melted to a liquid state.
  • Stir products.

The dish made according to this recipe will be a good addition to chicken, turkey and other poultry, as well as pork dishes.

Pumpkin puree with onions to garnish

Calorie dishes: 582 kcal, per 100 g: 61 kcal.


  • pumpkin - 0, 5 kg;
  • water - 0, 25 l;
  • onions - 150 g;
  • garlic - 2 cloves;
  • refined vegetable oil - 40 ml;
  • salt, spices - to taste.

Method of preparation:

  • Wash the pumpkin, dry it with a cloth, peel and peel the seeds. Cut pumpkin pulp into cubes about 2 cm in size.
  • Free onions from the husk, cut into small cubes.
  • Peel and finely chop garlic cloves.
  • Heat the oil in a deep frying pan or in a pan with a non-stick coating. Put the onion in it. Fry it until it gets a golden hue.
  • Add garlic to onion, fry for 2-3 minutes, until a characteristic smell appears.
  • Add pumpkin to onion and garlic. Salt it, season it. Choose seasonings according to which dish pumpkin puree will serve as a side dish.
  • Pour water over the pumpkin. Cover the pan or pan with a lid. Simmer the pumpkin until the water is almost completely evaporated. Slices of vegetables by this time should be very soft.
  • Mash the pumpkin with a crush or chop with a blender.

Pumpkin and onion puree according to this recipe can be prepared in a slow cooker. Vegetables are fried using the “Roasting” or “Baking” program. Stew pumpkin, engaging the program "Quenching". The timer will need to be set to 30 minutes, if necessary, extend the cooking time by another 10-20 minutes.

Pumpkin, baked in the oven with potatoes, to garnish for meat and fish

Calorie dishes: 1006 kcal, per 100 g: 99 kcal.


  • pumpkin pulp - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • onions - 100 g;
  • cheese - 100 g;
  • salt, seasoning for vegetables - to taste;
  • refined vegetable oil - as required.

Method of preparation:

  • Peel the potatoes, cut them into pieces, like for french fries.
  • Pumpkin pulp, peeled from the peel and seeds, cut into bars, in shape and size similar to potato.
  • Peel the onion from the husk and cut it into thin half rings.
  • Heat the oil in a pan, put the potatoes on it. Brown for 5 minutes - until a golden brown appears, but not until tender.
  • Remove the potatoes from the pan, put a pumpkin in its place. Fry it for 5 minutes and shift to potatoes.
  • Fry the onions last until golden.
  • Stir the vegetables, salt and season to taste, put into a refractory form.
  • Grind cheese on a coarse grater, sprinkle vegetables on it. You can do without this ingredient, but with it the dish turns out to be even more delicious.
  • Send the vegetables to an oven preheated to 200 degrees. Bake for 20-30 minutes until cooked vegetables.

The garnish made according to this recipe is universal. With it you can serve both meat and fish snacks.

Roasted Pumpkin as a Garnish

Calorie dishes: 523 kcal, per 100 g: 84 kcal.


  • pumpkin - 0, 5 kg;
  • wheat flour - 50 g;
  • fresh greens (assorted) - 40 g;
  • garlic - 3 cloves;
  • salt, black pepper - to taste;
  • refined vegetable oil - as needed.

Method of preparation:

  • Cut pumpkin into 4 parts. Peel and seed.
  • Cut pumpkin pulp into slices about half a centimeter thick.
  • Sift flour, mix with salt and spices.
  • Breast in pumpkin slices.
  • Heat oil in a pan, put pumpkin pieces into it in one layer. Fry them on both sides to a brown crust. If they remain solid inside, reduce the heat and then in a frying pan under the lid until soft.
  • In the same way, fry the remaining pumpkin.
  • Crush the garlic cloves with the flat side of a knife, finely chop.
  • Wash, dry and chop the greens.

When serving, sprinkle the roasted pumpkin with garlic and greens to give it a more savory taste, in harmony with the taste of the main course.

Pumpkin garnish with onions cooked in a pan

Caloric content of the dish: 600 kcal, per 100 g: 62 kcal.


  • pumpkin - 0, 5 kg;
  • onions - 0, 35 kg;
  • sour cream - 100 ml;
  • salt, spices - to taste;
  • refined vegetable oil - as required.

Method of preparation:

  • Cut pumpkin pulp into cubes or cubes of medium size.
  • Peel the onion, cut the vegetable into small cubes.
  • Heat oil in a pan, put onions in it. Fry it until golden brown, remove it from the pan.
  • In place of the onions, place pumpkin pieces and fry them for 10 minutes, sometimes stirring with a spatula.
  • Mix sour cream with salt, spices and fried onions.
  • Put the sour cream in the pan, where the pumpkin is fried. Stir. Cover the pan with a lid, reduce heat under the pan and simmer the pumpkin until it is soft.

The pumpkin prepared according to this recipe is so tasty that it can be served not only as a side dish, but also as an independent dish.

Pumpkin - a useful vegetable, while affordable and with a unique taste. It can be used for cooking various dishes, and not only desserts. Successful it turns out a side dish of pumpkin, which can be prepared according to several recipes. The choice of recipe depends on what kind of hot snack should be added to the pumpkin as a side dish.

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