This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon.
78 K 4.1/5 (18 reviews)
1 hour 9 min.
Easy
10.55 €
2 people
7 IngredientsLast modified on: November 29th 2015
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 for this recipe
Preparation: 20 min.
Cooking: 55 min.
All in all: 1 hour 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 7 min.
Prepare the filling
Cut 300 g chicken breast and 300 g belly (streaky) bacon into small dice.
Stage 2 - ⌛ 5 min.
Fry the bacon in a frying pan on high heat, then set aside.
Stage 3 - ⌛ 5 min.
Use the same frying pan to fry the diced chicken in the bacon fat.
Stage 4 - ⌛ 1 min.
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).
Set aside.
Preheat the oven to 390°F (200°C).
Stage 5 - ⌛ 2 min.
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.
Stage 6 - ⌛ 4 min.
Use a spoon to scoop out the seeds from the centre of each pumpkin, then
salt and pepper the inside.
salt and pepper the inside.
Stage 7 - ⌛ 1 min.
Fill the pumpkin with a layer of meat.
Stage 8 - ⌛ 1 min.
Add a layer of chestnuts, sliced fairly thickly.
Stage 9 - ⌛ 1 min.
Add a second layer of meat.
Stage 10 - ⌛ 2 min.
Fill up to the top with cream, then salt and pepper again.
Stage 11 - ⌛ 40 min.
Cook the pumpkins
Bake for about 40 minutes.
Stage 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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 80 RDI=7 % | 260 RDI=40 % | 3,090 RDI=160 % | 12,940 RDI: 160 % |
| Per 100 g | 6 RDI=3 % | 5 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per person | 50 RDI=20 % | 40 RDI=4 % | 130 RDI=20 % | 1,550 RDI=80 % | 6,470 RDI: 80 % |
How much will it cost?
- For 2 people : 10.55 €
- Per person : 5.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron and Parmesan tart, Pumpkin and red-bean tortillas, Pumpkin (or potimarron) soup, Taos hotpot, Potimarron and celeriac autumn soup, ... See them all 13
Belly (streaky) bacon
Like these other recipes: Surf and turf club sandwich, Ardennes Salad, Rillons de Tours, Country-style spring pasta, Involtini-Style Filet Mignon , ... See them all 32
Chicken breast
Like these other recipes: Greek salad with chicken, Taos hotpot, Shiro-goma salad, Baker's chicken and potato tart, Chicken breasts with tarragon, ... See them all 31
Liquid cream
Like these other recipes: Gratin with Parmesan flavours, Eggs with green asparagus and Parmesan cheese, Tarte Normande, Soft Croque-monsieur with 3 cheeses, Sausage with duchess potatoes and a Mont d'Or fondue , ... See them all 172
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012340 K5 3 hours 9 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017483 K4.2 2 hours 15 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020419 K5 20 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015430 K3.3 55 min.
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm". February 21th 2011952 K 24.9 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.