Pumpkin with Chestnuts and Onion

Whether its a holiday or Sunday lunch, roasted pumpkin with chestnuts and onion is the perfect choice. The dish is colorful, exceptionally tasty, and very simple to prepare.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Oil, plant, sunflower

  • 3 spoons Butter, unsalted

  • 2 piece Onion, raw

  • 900 g Pumpkin, raw

  • 250 g Nuts, chestnut, cooked

  • 0.25 bouquet Thyme, fresh

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Clean the pumpkin, wash it, and cut it into thick slices. Then cut the slices into smaller pieces. Peel the onions, halve them, and slice them.

  2. Place a large pot of lightly salted water on the stove. Add the pumpkin pieces to the boiling water and cook for 5 minutes. Drain the blanched pumpkin pieces well.

  3. Heat oil and butter in a pan. Add the sliced onions to the heated fat and sauté them, stirring occasionally, until they become translucent. Then add the well-drained pumpkin pieces, cooked chestnuts, and thyme. Sauté for another 10 to 15 minutes, stirring occasionally, until the pumpkin, chestnuts, and onions are nicely roasted.

  4. Season the prepared dish with pepper and salt to taste. Serve it as a side dish.

Nutrition Information (Per 100g)

  • Calories: 74.35 kcal
  • Fat: 3.35 g
    • Saturated Fat: 1.61 g
  • Carbohydrates: 9.85 g
    • Sugars: 1.19 g
  • Protein: 1.12 g
  • Fiber: 0.14 g

Advice

Hokkaido pumpkin does not need to be peeled. If using a pumpkin with a tougher skin, peel it at the beginning of preparation.