Pumpkin with Chestnuts and Onions

Pumpkin with Chestnuts and Onions

Pumpkin with Chestnuts and Onions

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.

November 24, 2014

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 35 MIN

ingredients

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

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.

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