Name: Pumpkin with Chestnuts and Onions
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Pumpkin 800 g, prepared weight, cut into bite-sized pieces; salt; chestnut 250 , roasted.; Onion 2 -3 red, peeled and cut into wedges; Thyme 1/2 bunch, 25 g, washed and shaken dry; Butter 3 tbsp; Sunflower oil 1 tbsp; Pepper and Nutmeg

All recipes

Ben McKeown

Servings:

Prep time:

00:10

Cook time:

00:25

1 Rating

I was first introduced to Chestnuts when a couple of Italian backpackers come to stay at the farm and they asked if we could get some chestnuts. So I went searching and acquired them from lovely farm in Tenterfield. We had a lovely meal of roasted Chestnuts and mulled wine. I've not missed a season since and here's a really great recipe I have enjoyed each season.

Ingredients

Pumpkin 800 g, prepared weight, cut into bite-sized pieces
salt
chestnut 250 , roasted.
Onion 2 -3 red, peeled and cut into wedges
Thyme 1/2 bunch, 25 g, washed and shaken dry
Butter 3 tbsp
Sunflower oil 1 tbsp
Pepper and Nutmeg

Instructions

Blanch the pumpkin in boiling, salted water for 5 minutes, then drain through a colander. Drain well.
Take the chestnuts out of the packaging and add to the pumpkin.
Heat the butter and oil in a frying pan.
Add the onions and sweat until translucent, then add the pumpkin, chestnuts and thyme and fry for 10-15 minutes, turning occasionally.
Season to taste with salt, pepper and nutmeg and serve hot.

Tips

-Score them (slice through the skin in the middle)
-Apply heat (roasting, boiling)
-Peel while still hot
-Enjoy!
-Chestnuts can be, but are rarely, eaten raw.

Pumpkin with Chestnuts and Onions

Ingredients

Instructions

Tips

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