How to make it

  • Peel and cube fresh, raw pumpkin and place in a microwave-safe dish.
  • Cover with plastic wrap, or moist tea towel and steam until just tender (1-2 minutes)
  • Spray a large skillet with non-stick or oil spray and warm over medium heat.
  • Place steamed pumpkin cubes in an even layer across the bottom of the skillet and allow to pan-fry until lightly browned on the underside.
  • Flip cubes over and scatter sweet chili sauce overtop, genty pushing around the cubes until decently coated.
  • Continue to fry until underside is browned.
  • Serve hot!
  • Note: A few folks have asked about Sweet Chili Sauce--It's a sugary/spicy red chili sauce from Thailand. You can find it most American/Canadian stores in the Asian aisle under the brand names "Thai Kitchen" or "Taste of Thai." Aussies and Brits should be familiar with this sauce.
  • Nutrition: 60 Cals; Fat Free; 412mg Sodium; 13.5g Carbs; .6g Dietary Fiber; 7.6g Sugars; 1.2g Protein; 171% Vitamin A; 2% Calcium; 17% Vitamin C; 5% Iron

Reviews & Comments 3

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  • toleliz 9 years ago
    I'm looking for an answer to Yardsailor's question too. I assumed that it is the chinese sweet chili sauce that I get at the chinese grocer's is that the stuff that you mean too? Sounds like a great change from the same old squash.
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  • 22566 9 years ago
    Different,have not tried Pumpkin this way,sounds good.


    Kind Regards

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  • yardsailor 9 years ago
    Could you tell me more about the sweet chili sauce, not sure I have seen this item in MA.
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