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Pumpkin and chestnut pan

updated

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Ingredients for 1 servings:

  • 1 pumpkin(s), (nutmeg), mini
  • 250 g chestnuts, ready to eat
  • little broth
  • 100 ml Cremefine, or cream
  • 2 tbsp butter or olive oil
  • e.g. nutmeg
  • n. B. Pfeffer
  • n. B. Salt
  • e.g. paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Quick autumn dish, vegetarian

First, peel and dice the mini butternut squash or any other pumpkin. Heat the butter or oil in a sufficiently large pan and fry the pumpkin cubes over high heat. Remove the chestnuts from their packaging and roughly chop, dice, crumble, or similar, and add them to the pan. Deglaze with just a little stock and reduce the heat. The liquid should only be enough to cook the pumpkin. Then add a splash of cream or cream and season.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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