Stuffed pumpkin gratin

A recipe from cooking-ez.com

For 2 people, you will need:

• 1 300 g chicken breast
• 2 300 g belly (streaky) bacon
• 3 600 g potimarron (Japanese chestnut pumpkin)
• 4 150 g cooked chestnuts
• 5 200 ml liquid cream
• 6 salt
• 7 pepper
• Total weight: 1,550 grams

Times:

Preparation	Cooking	Start to finish
18 min.	51 min.	1 hour 9 min.

Step by step recipe

• 1:

  Prepare the filling

  
  Cut 300 g chicken breast and 300 g belly (streaky) bacon into small dice.
• 2: Fry the bacon in a frying pan on high heat, then set aside.
• 3: Use the same frying pan to fry the diced chicken in the bacon fat.
• 4: When the chicken is nicely browned, retrun the bacon to the pan, salt and pepper, then stir together to blend the flavours.
  Set aside.
  Preheat the oven to 390°F (200°C).
• 5:

  Prepare the pumpkins

  
  Use one small pumpkin (about 11 ounces or 300 g) per person.
  Slice just a little off the bottom so that it will sit firmly on the plate.
  Take care to leave a good thickness of skin, or the pumpkin may leak during cooking.
• 6: Use a spoon to scoop out the seeds from the centre of each pumpkin, then
  salt and pepper the inside.
• 7: Fill the pumpkin with a layer of meat.
• 8: Add a layer of chestnuts, sliced fairly thickly.
• 9: Add a second layer of meat.
• 10: Fill up to the top with cream, then salt and pepper again.
• 11:

  Cook the pumpkins

  
  Bake for about 40 minutes.
• 12: Serve piping hot.

Remarks

You can use other fillings if you prefer, of course, but the combination of another meat with bacon works really well.

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