Pan-Fried Pumpkin

Cooking method

1. Step 1:

   

   Gather everything you'll need for the pan-fried pumpkin. You'll want the pumpkin itself — whatever variety you like — along with salt, some vegetable oil for frying (one that won't foam up), and a little dried or fresh thyme for aroma. Grab a good nonstick skillet, too.

2. Step 2:

   

   If the pumpkin is large, cut it into big chunks with a sharp knife to make it easier to work with. Trim off the tough skin and the soft, stringy core from each chunk so you're left with firm, solid pumpkin flesh.

3. Step 3:

   

   Slice each chunk of pumpkin into pieces about 4–5 mm (roughly 1/4 inch) thick. The shape doesn't matter — just keep them neither too big nor too small.

4. Step 4:

   

   Heat the vegetable oil in a skillet. Drop in the thyme and ground black pepper — if the spices sizzle, the oil is hot enough. Carefully lay the pumpkin slices in the pan and fry on both sides until the pumpkin is tender and lightly, appetizingly browned.

5. Step 5:

   

   Transfer the finished slices to a plate lined with paper towels to soak up any excess oil. Lightly salt each serving — fine salt works best here. The pan-fried pumpkin is ready! Serve it warm or chilled, and feel free to top it with a little chopped fresh herbs to taste.