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Stuffed pumpkin gratin

Name: Stuffed pumpkin gratin
Prep time: 18 min
Cook time: 51 min
Total time: 1 h 9 min
Yield: 2 people
Cuisine: French
Ingredients: 300 g chicken breast; 300 g belly (streaky) bacon; 600 g potimarron (Japanese chestnut pumpkin); 150 g cooked chestnuts; 200 ml liquid cream; Salt; Pepper

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.

81 K 4.1/5 (18 reviews)523554

Duration

1 hour 9 min.

Difficulty

Easy

Last modified on: November 29^th 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 20 min.

Cooking 55 min.

When should you start or finish this recipe?

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).

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.

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	103 RDI=159 %	77 RDI=29 %	263 RDI=360 %	3,090 RDI=155 %	12,939 RDI: 155 %
Per 100 g	6 RDI=10 %	5 RDI=2 %	16 RDI=23 %	199 RDI=10 %	835 RDI: 10 %
Per person	51 RDI=79 %	38 RDI=15 %	131 RDI=180 %	1,545 RDI=77 %	6,470 RDI: 77 %