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🍽️ Pumpkin and Chestnut Pan with Onions

288 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (e.g. from Hokkaido pumpkin or mixed)
• salt
• 250 g cooked chestnuts (vacuum-packed)
• 5 red shallots
• 0.5 bunch thyme
• 3 tbsp butter
• 1 tbsp sunflower oil
• 100 ml vegetable broth
• pepper (from the mill)
• ground ginger
• nutmeg (freshly grated)

Instructions

1. 1. Cut the pumpkin flesh into bite-sized pieces.
2. 2. Bring water with salt to a boil.
3. 3. Cook the pumpkin pieces in it for 5 minutes (this is called blanching).
4. 4. Remove the pumpkin from the water and let it drain well in a sieve.
5. 5. Take the chestnuts out of the package.
6. 6. Add the chestnuts to the drained pumpkin.
7. 7. Peel the shallots.
8. 8. Cut the shallots into wedges.
9. 9. Wash the thyme.
10. 10. Shake the thyme dry.
11. 11. Heat the butter with the oil in a pan.
12. 12. Add the shallots to the hot pan.
13. 13. Sauté the shallots until they are translucent.
14. 14. Add the pumpkin flesh to the pan.
15. 15. Add the chestnuts to the pan.
16. 16. Add the thyme stems to the pan.
17. 17. Add the broth to the pan.
18. 18. Cook everything for 10 to 15 minutes.
19. 19. Turn the ingredients occasionally while cooking.
20. 20. Season with salt.
21. 21. Season with pepper.
22. 22. Season with ginger.
23. 23. Season with nutmeg.
24. 24. Serve the pan hot.

Nutrition per serving

• kcal: 288
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 36 g