|Preparation||Cooking||Start to finish|
|25 min.||40 min.||1 hour 5 min.|
|1||Prepare 1 kg potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.||15 min.|
|2||Transfer the potimarron chunks to a bowl and pour 3 tablespoons olive oil over. Add 1 tablespoon thyme, salt and pepper.
Mix well to coat and flavour the potimarron chunks, best done by using your hands.
|3||Preheat the oven to 360°F (180°C).
Spread the potimarron chinks in an oven-proof dish.
|4||Pour 400 ml poultry cooking juices over.||2 min.|
|5||Cook for about 40 minutes until the potimarron is tender.||40 min.|
|6||Serve on its own, or to accompany poultry or other meat.|
For 4 people : 6.08 €
Per person : 1.52 €
|Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Pumpkin (or potimarron) soup, Stuffed pumpkin gratin, Taos hotpot, How to prepare a pumpkin (or potimarron), ... [All]|
|Poultry cooking juices: You can check-out other recipes which use it, like for example: Chicken with rice and leeks, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Morel risotto with Vin Jaune and Mont d'Or, Chicken pie, Bread with Tomato , Cod loin with saffron, Feta in olive oil with herbs, ... [All]|
|Thyme: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Feta in olive oil with herbs, Rabbit with mustard, Roasted Cauliflower, Rabbit terrine, ... [All]|
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