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🍽️ Mini pumpkins stuffed with shallots and chestnuts

748 kcal · 30 min · 4 servings

Ingredients

• 5 different small pumpkins (e.g. butternut squash, butternut squash or also Rondini)
• 2 tbsp sunflower oil
• 2 tbsp butter
• 2 garlic cloves
• 250 g shallots
• 250 g chestnuts (pre-cooked, vacuum-packed)
• 200 g white asparagus
• salt
• pepper (from the mill)
• 1 pinch nutmeg
• 50 ml dry white wine
• 250 g vegetable broth
• 2 tbsp mixed, chopped herbs
• 2 tbsp finely grated parmesan

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the mini pumpkins and remove the stem area.
3. 3. Carefully cut off a small lid area or halve the pumpkins.
4. 4. Hollow out the pumpkins using a spoon to remove the inside.
5. 5. Brush the outside of the pumpkins with some oil.
6. 6. Place the pumpkins on a lightly oiled baking tray.
7. 7. Bake the pumpkins in the preheated oven for 30 minutes.
8. 8. Roughly chop the garlic cloves while the pumpkins are baking.
9. 9. Peel the shallots and prepare them.
10. 10. Take the chestnuts (maroni) out of the packaging.
11. 11. Carefully separate the individual chestnuts from each other.
12. 12. Peel the asparagus and cut it into 3 to 4 centimeter long pieces.
13. 13. Heat the butter in a large frying pan.
14. 14. Fry the chopped garlic and the prepared vegetables together for 5 minutes.
15. 15. Season the mixture with salt, pepper, and ground nutmeg.
16. 16. Deglaze the mixture with wine.
17. 17. Add the vegetable broth.
18. 18. Finally, adjust the seasoning of the filling with the mentioned spices.
19. 19. Stir in the fresh herbs and the grated Parmesan.
20. 20. Fill the prepared mixture into the pre-baked pumpkins.
21. 21. Place the stuffed pumpkins back into the oven.
22. 22. Bake them for another 15 minutes.

Nutrition per serving

• kcal: 748
• Protein: 26 g · Fett/Fat: 17 g · Carbs: 116 g