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Pumpkin and chestnut casserole

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Ingredients for 2 servings:

  • 1 m.-sized pumpkin(s) (Hokkaido)
  • 250 g chestnuts, pre-cooked and peeled
  • e.g. butter
  • salt and pepper
  • Cayenne pepper
  • a little maple syrup

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the pumpkin into pieces using a large serrated knife. Place them in an ovenproof dish along with the chestnuts. Sprinkle a few pieces of butter between the pieces. Season with salt, pepper, and cayenne pepper. Drizzle with a little maple syrup. Roast in the oven at 200°C for 30-40 minutes.

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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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