Marinate pumpkin - 4 delicious recipes presented

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Have you ever had marinated pumpkin? No? Then it will be high time! Here are 4 delicious recipes for marinated pumpkin presented.

marinated pumpkin

Since pumpkin itself has only a very low taste, you should not just prepare it, but always best flavor. To give the squash a spicy taste, you can marinate the vegetables, for example. You will find in cookbooks and on the Internet countless, delicious recipes that really have something for every taste. Not least because the pumpkin has experienced a true run in recent years and is now being cultivated again in many gardens (reading tip: plant pumpkin - 2 options), the cookbooks and the internet are full of recipes.

The following four recipes will certainly taste good too. They are quickly imitated and also offer something for every taste. Just try it out and see for yourself how delicious a marinated pumpkin can taste.

➤ Variant 1

Ingredients for 4 servings:

  • 800 g pumpkin (nutmeg pumpkin)
  • olive oil
  • 4 small, white onions
  • 300 ml of strong red wine
  • balsamic vinegar
  • maple syrup
  • salt
  • pepper from the grinder
  • 2 bay leaves
  • 6 peppercorns
  • 1 clove
  • fresh mint


First, remove the seeds, fibers and peel from the pumpkin, then cut the pulp into bite sized cubes. Peel the onions and cut into fine rings. Heat 5 tablespoons of olive oil in a high pan and sauté the pumpkin in it for about 10 minutes. Turn it over again.

Then add the onions and steam, then deglaze with red wine. Bring to a boil and then add 100 ml of water. Add the bay leaves, cloves and peppercorns and season to taste with a pinch of salt. Then simmer for 10 minutes over medium heat.

Add a few mint leaves and 1 to 2 tablespoons of vinegar and 1 to 2 tablespoons of maple syrup 2 minutes before cooking time. Season again with salt, then let the pumpkin in the marinade cool down. Serve lukewarm with mint garnish.

➤ Variant 2

Ingredients for 4 servings:

  • 1 kg pumpkin
  • salt
  • 6 tbsp olive oil
  • 1 medium onion
  • 1 tbsp brown sugar
  • 5 tablespoons apple cider vinegar
  • salt
  • pepper


Halve the pumpkin first and cut out the fibrous center with the cores. Then cut the pulp into thin slices. Put the slices in a flat baking dish and sprinkle with coarse salt. Let water draw for about 10 minutes, then dab thoroughly with kitchen paper.

Heat the olive oil in a pan, sauté the pumpkin slices in portions, turn in between and then drain on kitchen paper.

Cut the onion into small cubes and sauté with the sugar in the same pan. Pour in the vinegar and 5 tablespoons of water and simmer over low heat until the liquid is reduced by half.

Serve the pumpkin slices fan-shaped on a platter and pour the onion sauce over it. Cover with foil for several hours in the fridge.

➤ Variant 3

Ingredients for 4 servings:

  • 800 g of butternut squash
  • 400 ml freshly squeezed orange juice
  • 2 tsp rosemary
  • 4 cloves of garlic
  • 4 teaspoons rapeseed oil
  • salt
  • pepper


Peel the butternut squash and cut into slices. Quarter the garlic unpeeled and mix with the remaining ingredients. Spice everything vigorously. Put the pumpkin in the marinade for at least one hour (best to marinate the pumpkin overnight at room temperature). Then sauté the pumpkin with the marinade at 200° C in the oven for 25 minutes. (Reading tip: steam pumpkin - how it's done)

➤ Variant 4

Ingredients for 4 servings:

  • 700 g pumpkin (best Hokkaido)
  • 1 untreated lemon
  • 2 cloves of garlic
  • 1 bunch of rocket
  • 6 pickled tomatoes (oil)
  • 4 tablespoons olive oil
  • salt
  • 50 ml white wine (dry) or vegetable broth
  • black pepper
  • 1 tablespoon pine nuts


Cut the pumpkin into 1/2 cm thick slices. Wash off the lemon hot, dry and cut from the dish fine zest. Squeeze one half of the lemon and cut the garlic into thin slices.

Heat the oil, brown the pumpkin slices on both sides over medium heat, then strain into a flat shape and salt. Deglaze the stock with lemon and white wine and add 20 ml of water. Add the lemon peel, garlic, rocket and tomatoes and season with salt and pepper. Pour over the pumpkin and simmer for at least 8 hours.

Before serving, fry the pine nuts in a dry pan until they are fragrant and then sprinkle over the pumpkin.

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