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.
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.
