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.
28,5154.1/5 for 14 ratings
Grade this recipe: Last modified on: November 29th 2015
For 2 people, you will need:
- 0
300 g chicken breast - 1
300 g belly (streaky) bacon - 2
600 g potimarron (Japanese chestnut pumpkin) - 3
150 g cooked chestnuts - 4
200 ml liquid cream - 5
salt - 6
pepper - Total weight: 1,550 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 51 min. | 1 hour 9 min. |
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?
Keeping:
Should be eaten immediately.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,091 Kcal or 12,941 Kj | 103 gr | 78 gr | 263 gr |
| 155 % | 40 % | 7 % | 40 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 199 Kcal or 833 Kj | 7 gr | 5 gr | 17 gr |
| 10 % | 3 % | <1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,545 Kcal or 6,469 Kj | 52 gr | 39 gr | 132 gr |
| 77 % | 20 % | 4 % | 20 % |
How much will it cost?
- For 2 people : 10.55 €
- Per person : 5.28 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Duo of slow-cooked pork, Potimarron and celeriac autumn soup, Potimarron and Parmesan tart, Potimarron (Japanese chestnut pumpkin) purée, How to prepare a pumpkin (or potimarron), ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Fried egg in bread, Involtini-Style Filet Mignon , Sausagemeat, Hamburgers, Bacon and cabbage omelette, ... All |
| Chicken breast: You can check-out other recipes which use it, like for example: Coq au vin, Chicken pie, Pan-fried chicken breast on mozzarella, Sliced chicken with mushrooms and broccoli, Chinese Soup, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Firied fillet of sea bream with polenta, Parisian-style chocolate custard tart, Late Winter Soup with Fresh Spinach, Quiche Bretonne, ... All |
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