Mini Pumpkins Stuffed with Cranberries and Chestnuts
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Mini Pumpkins Stuffed with Cranberries and Chestnuts
Ingredients
- Butternut Squash - 4 pieces
- Olive Oil - to taste
- Onion - 2 pieces
- Garlic - 2 cloves
- Pickled Chanterelles - 3.5 oz
- Dried cranberries with sugar - 1.8 oz
- Oat flakes - 2 tablespoons
- Peeled chestnuts - 3.5 oz
- Sage - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 200°C. Cut off the tops of the pumpkins and scoop out the flesh from the center. Discard the seeds. Drizzle the insides with oil and sprinkle with salt. Bake for 20 minutes.
Step 2
Meanwhile, sauté the onion in oil for 5 minutes until soft, then add the garlic and mushrooms, and sauté for another 10 minutes until the liquid evaporates.
Step 3
Add the cranberries, oat flakes, chopped chestnuts, and sage, and season with salt. Heat until boiling.
Step 4
Spoon the prepared filling into the pumpkins and bake for another 20 minutes uncovered, until the filling is soft and golden.
Step 5
Serve with roasted vegetables and a green salad.
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