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Stuffed pumpkin gratin

Stuffed pumpkin gratin

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft.

Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon.

17,5184.1/5

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Last modified on: November 29th 2015

For 2 people, you will need:

How long does it take?

PreparationCookingStart to finish
18 min.51 min.1 hour 9 min.
Preservation: Should be eaten immediately.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Stuffed pumpkin gratin : Photo of step #1

Prepare the filling


Cut 300 g chicken breast and 300 g belly (streaky) bacon into small dice.
7 min.
2 Stuffed pumpkin gratin : Photo of step #2Fry the bacon in a frying pan on high heat, then set aside. 5 min.
3 Stuffed pumpkin gratin : Photo of step #3Use the same frying pan to fry the diced chicken in the bacon fat. 5 min.
4 Stuffed pumpkin gratin : Photo of step #4When 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).
1 min.
5 Stuffed pumpkin gratin : Photo of step #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.
2 min.
6 Stuffed pumpkin gratin : Photo of step #6Use a spoon to scoop out the seeds from the centre of each pumpkin, then

salt and pepper the inside.
4 min.
7 Stuffed pumpkin gratin : Photo of step #7Fill the pumpkin with a layer of meat. 1 min.
8 Stuffed pumpkin gratin : Photo of step #8Add a layer of chestnuts, sliced fairly thickly. 1 min.
9 Stuffed pumpkin gratin : Photo of step #9Add a second layer of meat. 1 min.
10 Stuffed pumpkin gratin : Photo of step #10Fill up to the top with cream, then salt and pepper again. 2 min.
11 Stuffed pumpkin gratin : Photo of step #11

Cook the pumpkins


Bake for about 40 minutes.
40 min.
12 Stuffed pumpkin gratin : Photo of step #12Serve piping hot.

Remarks

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

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
3091103 gr78 gr263 gr
155 %40 %7 %40 %
Per 100 g
CaloriesProteins CarbohydratesFats
1997 gr5 gr17 gr
10 %3 %<1 %3 %
Per person
CaloriesProteins CarbohydratesFats
151 gr38 gr131 gr
77 %20 %4 %20 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 people : 10.55 €
Per person : 5.28 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Pumpkin (or potimarron) soup, Potimarron and leek soup, Taos hotpot, Potimarron and celeriac autumn soup, ... [All]
Chicken breastChicken breast: You can check-out other recipes which use it, like for example: Chicken pie, Thai-style Chicken with Cashew Nuts, Chicken club sandwich, Paté en croute (terrine in a pie crust), Chicken nems, ... [All]
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Pâté de campagne, Potatoes with bacon and herbs, Winemaker's toast, Confit of carrots with bacon, Roast beef "like they do it in Santa Fe", ... [All]
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Eggs en Cocotte à la Française, Strawberry, kiwi and mascarpone verrines, Polenta with spinach and soft-poached egg, Little vanilla, clementine and chestnut verrines, ... [All]

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