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Pumpkin with Chestnuts
From Statesboro Market2Go
<p>A pumpkin recipe for a tasty Fall side. Substitute any winter squash like acorn, butternut, or carnival squash for the pumpkin.</p>Source: The Roaming GastroGnome (Entered by Market Manager)
Serves: 4
Vegetarian!
Ingredients
1
small pumpkin
or large winter squash
2 cups
roasted chestnuts
2-3
onions or shallots, sliced
2 tsp
turmeric
3 tbsp
butter
2 tbsp
olive oil
2 tsp
thyme
or rosemary
salt, pepper to taste
Step by Step Instructions
- Clean out the pumpkin, cut into 1 inch cubes, and slice the outer skin off of the cubes.
- If you have whole roasted chestnuts break them up into various sizes, keep 1/3 whole, split 1/3 into halves, crush the remaining into smaller pieces.
- Over medium-high heat on the stove bring a large pot of water to boil. Add the pumpkin cubes and cook until they soften. Drain and set aside.
- In a large pan over medium heat, add the butter and olive oil. When the butter has melted add the onions and sauté until they begin to caramelize.
- Add the chestnuts. When heated, add the pumpkin and stir in the turmeric and thyme. Season with salt and pepper. Serve.