Fried Pumpkin
4 servings
60 minutes
Roasted pumpkin is a cozy dish of Russian cuisine that embodies the warmth of autumn evenings. Its history goes back centuries when pumpkin was one of the main sources of nutrients. Tender pieces of pumpkin infused with the aroma of garlic and olive oil take on a golden hue and rich flavor. Leeks add a subtle sweetness, while crunchy croutons provide a pleasant texture variety. This dish not only warms but also fills the home with a delightful aroma, evoking memories of family dinners. Roasted pumpkin pairs well with meat or can be served as a standalone dish. It offers tenderness in taste and brings comfort to the meal.
1
Wash and cut the onion into 2.5 cm long strips. Peel the pumpkin from the skin and seeds and cut it into cubes. Cut off the crusts of the bread and also cut it into cubes. Crush the garlic cloves with the flat side of the knife blade.
- Garlic: 3 cloves
- White bread: 4 pieces
- Pumpkin: 1.5 kg
- Leek: 4 pieces
2
Bring a large pot of salted water to a boil. Add the onion and cook over medium heat for 20 minutes. Then add the pumpkin and cook for another 25 minutes until it is soft – it should be easily pierced with a fork. Drain the water, cover the pot with a lid, and set aside.
- Leek: 4 pieces
- Pumpkin: 1.5 kg
- Salt: to taste
3
Heat oil in a large skillet. Fry the bread cubes, stirring, until golden brown. Remove with a slotted spoon and drain excess oil on paper towels.
- Olive oil: 250 ml
- White bread: 4 pieces
4
Drain most of the oil from the pan, leaving enough to cover the bottom. Reheat, add garlic, and cook for a few minutes until it darkens, then discard. Add pumpkin, onion, and croutons to the pan and sauté everything together on low heat for 5 minutes. Serve immediately.
- Olive oil: 250 ml
- Garlic: 3 cloves
- Pumpkin: 1.5 kg
- Leek: 4 pieces
- White bread: 4 pieces
