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Pumpkin with Chestnuts and Onions

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
35MIN

Ingredients

Pumpkin: 800 g, e. g. Hokkaido squash, prepared weight, cut into bite-sized pieces

Salt

Chestnuts: 250 , cooked, vacuum-packed

Onion: 2 -3 red, peeled and cut into wedges

Thyme: 1/2 bunch, 25 g, washed and shaken dry

Butter: 3 tbsp

Sunflower oil: 1 tbsp

Pepper

Nutmeg

A super easy pumpkin recipe for a tasty Fall side: find out how to prepare pumpkin with chestnuts and onions, a quick and easy vegetarian pumpkin recipe.

Preparation

Blanch the pumpkin in boiling, salted water for 5 minutes, then drain through a colander. Drain well.

Take the chestnuts out of the packaging and add to the pumpkin.

Heat the butter and oil in a frying pan.

Add the onions and sweat until translucent, then add the pumpkin, chestnuts and thyme and fry for 10-15 minutes, turning occasionally.

Season to taste with salt, pepper and nutmeg and serve hot.

A super easy pumpkin recipe for a tasty Fall side: find out how to prepare pumpkin with chestnuts and onions, a quick and easy vegetarian pumpkin recipe.

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