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.
19,3244.1/5 for 14 ratings
Last 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
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Fulfillment
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 51 min. | 1 hour 9 min. |
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