in Germany

Autumn pan with pumpkin, chestnuts and ricotta

updated

Spread the love

Ingredients for 2 servings:

  • ½ butternut squash
  • 2 large onions
  • 100 g chestnuts, pre-cooked, vacuum-packed
  • 100 g ricotta
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the pumpkin and cut into pieces. Arrange the pieces on a baking sheet, drizzle with a little oil, season with salt, and bake in the oven at 200°C for about 20-30 minutes. Dice the onions and fry in a little oil until they begin to brown. Deglaze with a little water. Once the liquid has evaporated, add the honey and balsamic vinegar and simmer for a while. Be careful not to burn anything. Add more liquid if necessary. When the pumpkin is cooked, add it to the onions along with the chestnuts and fry briefly again. Stir in the ricotta and season with salt and pepper.

Facebook Comments

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.

Olive-hazelnut spelt bread from the Philips Airfryer

Baked apple with grainy cream cheese