Pumpkin, Brussels sprouts and chestnut pan

Ingredients for 4 servings:

• 600 g Brussels sprouts, frozen or fresh
• 1 large Hokkaido pumpkin(s), approx. 800 g, diced
• 200 g chestnuts, peeled, cooked (vacuum-packed)
• 2 onions, chopped
• 50 ml water, possibly more
• 4 tbsp oil
• 20 g butter or margarine or other vegetable butter substitute
• 2 tsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

autumnal vegetarian dish, also available in vegan version

Mix the pumpkin cubes with 2 tablespoons of oil and 1 teaspoon of salt and spread out on a prepared baking sheet. Bake in the oven at 200°C (top/bottom heat) for approx. 20-30 minutes, until the pumpkin is soft and has taken on some color. Meanwhile, cook the Brussels sprouts in boiling salted water for approx. 10 minutes, until al dente. Refresh with cold water and drain. In a large, deep frying pan (with a matching lid), sauté the onions in the remaining oil with a little salt until translucent. Add 50 ml of water and simmer with the lid closed for approx. 10 minutes. Pierce the vacuum-sealed chestnuts several times and heat the chestnuts in the microwave for 2 minutes (alternatively: simmer with the onions in the pan), then add them to the onions in the pan. Add the butter, sugar, and pepper. Add the Brussels sprouts and a little more water, if desired, and mix everything together. Put the lid on and heat for another 5 minutes. Finally, fold in the pumpkin. Season with salt and pepper.