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Pumpkin Side Dish

A wonderful way to shake up your menu. Absolutely delicious!

ValeriaAuthor avatar
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Side dish of pumpkins
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 25 % 3 g
Carbohydrates 58 % 7 g
72 kcal
GI: 14 / 0 / 86

Cooking method

Cooking time: 30 min

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  • Not many people realize that pumpkin can be turned into more than just tasty porridge or dessert — it also makes a great side dish for things like pan-fried meat, poultry, or meat patties. I usually make this pumpkin side in the fall, when we have pumpkin at home from our garden. For anyone interested in the recipe, here it is.
  • Start by peeling the pumpkin, scooping out the seeds, and slicing it into thin pieces. Fry the bacon slices in a dry skillet (no oil) on both sides, then remove them and set aside to cool. Using the bacon fat left in the pan, sauté the sliced pumpkin and the onion (cut into thin rings) for about 10 minutes. Then add the dill, salt and pepper to taste, and the sour cream; stir everything together and cook for another couple of minutes. Spoon the finished side dish onto plates and top each serving with the finely chopped bacon.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g

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