Marinate pumpkin - 4 delicious recipes presented

Marinate pumpkin - 4 delicious recipes presented

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Have you ever eaten marinated pumpkin? No? Then it is high time! Here 4 tasty recipes for marinated pumpkin are presented.

marinated pumpkin

Since pumpkin has only a very slight taste of its own, you should not simply prepare it, but preferably always flavor it. To give the pumpkin a spicy taste, you can marinate the vegetables, for example. You will find countless, delicious recipes in cookbooks and on the Internet that really offer something for every taste. Not least because the pumpkin has had a real run in recent years and is now being grown in many gardens (reading tip: planting a pumpkin - 2 options), the cookbooks and the Internet are full of recipes.

The following four recipes will surely taste very good. They can be copied quickly and also offer something for every taste. Just try them 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 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 skin from the pumpkin, then cut the pulp into bite-size cubes. Peel the onions and cut them into fine rings. Heat 5 tablespoons of olive oil in a high pan and cover and sauté the pumpkin for about 10 minutes. Turn over and over again.

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

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

➤ Variant 2

Ingredients for 4 servings:

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


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

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

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

Arrange the pumpkin slices in a fan shape on a serving plate and pour the onion sauce over them. Cover with foil for several hours in the refrigerator.

➤ Variant 3

Ingredients for 4 servings:

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


Peel the butternut squash and cut it into wedges. Quarter the peeled garlic and mix with the other ingredients. Season everything vigorously. Place the pumpkin in the marinade for at least one hour (ideally let it marinate at room temperature overnight). Then gently fry the pumpkin with the marinade at 200 ° C in the oven for 25 minutes. (Reading tip: Steam the pumpkin - how it's done)

➤ Variant 4

Ingredients for 4 servings:

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


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

Heat the oil, fry the pumpkin slices brown on both sides over medium heat, then put in a flat dish and salt. Deglaze the roast stock with lemon and white wine and add 20 ml of water. Add lemon peel, garlic, arugula and tomatoes and season with salt and pepper. Pour the broth over the pumpkin and let it steep for at least 8 hours.

Before serving, briefly roast the pine nuts in a dry pan until they smell and then sprinkle over the pumpkin.