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Pumpkin with rosemary and white wine

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Ingredients for 4 servings:

  • 600 g pumpkin flesh, cleaned and peeled
  • 4 tbsp extra virgin olive oil, cold squeezed
  • 1 clove(s) garlic
  • 2 sprig(s) rosemary, fresh or about 20 dried rosemary needles
  • 0.1 liter white wine, vegan
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Rosemary zucchini and white wine. Serve warm as a side dish or cold as an antipasto.

Cut 600g of pumpkin into approximately 1 x 1cm cubes. Finely chop 1 garlic clove. Heat 4 tablespoons of olive oil in a saucepan and brown the garlic. Add the pumpkin cubes and sauté for about 5 minutes, stirring occasionally. Deglaze with 0.1l of white wine, add the rosemary sprig, season with salt and pepper, and simmer covered for 10 minutes. If there is too much liquid, simmer uncovered.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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