Pumpkin with Chestnuts and Onions

Pumpkin with Chestnuts and Onions
Ben McKeown

Prep time:
Cook time:
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.



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


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