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.
72 K 4.1/5 (18 reviews)
1 hour 9 min.
Easy
1 people
7 IngredientsLast modified on: November 29th 2015
For 1 people, you will need:
- 1
¾ cup chicken breast - 2
2⁄3 cup belly (streaky) bacon - 3
1 1⁄3 cup potimarron (Japanese chestnut pumpkin) - 4
1⁄3 cup cooked chestnuts - 5
½ cup liquid cream - 6
salt - 7
pepper
Change measures:
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 ¾ cup chicken breast and 2⁄3 cup 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 | 50 RDI=20 % | 40 RDI=4 % | 130 RDI=20 % | 1,550 RDI=80 % | 6,470 RDI: 80 % |
| Per 100 g | 6 RDI=3 % | 5 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 1 people : 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, Triple-Cheese Pumpkin Gratin, Smoky potato and potimarron gratin, Pumpkin (or potimarron) soup, Duo of slow-cooked pork, ... See them all 13
Chicken breast
Like these other recipes: Chicken breasts in a potato crust, Chinese Soup, Escalope cordon bleu, Baker's chicken and potato tart, Taos hotpot, ... See them all 29
Belly (streaky) bacon
Like these other recipes: Bacon and cabbage omelette, Sausagemeat, Winemaker's toast, Avengers' potatoes, Broken eggs with mushrooms, ... See them all 31
Liquid cream
Like these other recipes: Bisto-style canapés, Auvergne gratin, Creamy artichokes, Duet of creamed cauliflower and cabbage , Spinach and ricotta ravioli, ... See them all 170
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