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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