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Pumpkin with Chestnuts & Shallots

Pumpkin with Chestnuts & Shallots

Course Side Dish
Cuisine American
Keyword Pumpkin, Chestnuts & Shallots
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 8 cups pumpkin flesh Hokkaido or Pie Pumpkin peeled and cut into pieces
  • 6 shallots
  • 2 cups vacuum-packed chestnuts
  • 2 teaspoons fresh thyme leaves plus some sprigs for garnish
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup vegetable broth
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Bring a pot of salt water to a boil. Add the pumpkin pieces and boil for 5 minutes.
  2. Drain the pumpkin and set aside.
  3. Peel and chop the shallots into rings.
  4. Add the butter and the olive oil to the pan.
  5. Add the shallot rings and cook, stirring frequently until they turn golden.
  6. Add the pumpkin pieces and the chestnuts to the pan and stir to combine.
  7. Add the fresh thyme and the vegetable broth to the pan.
    Pumpkin with Chestnuts & Shallots
  8. Fry for 15 minutes, stirring frequently.
  9. Season with salt and freshly ground pepper to taste.
  10. Stir in the ground nutmeg.
  11. Remove from the heat, transfer to a serving dish and serve.