I can honestly say, this is one of the best, easiest and most flavorful Thanksgiving side dishes I have ever made and your vegetarian friends and family will love it.
I love the simplicity of this dish. Fresh pumpkin pieces are blanched then stir fried with the chestnuts and shallots in oil and butter. Add some vegetable broth, fresh thyme leaves, season and you're good to go!
The recipe is a great make ahead up to one week in advance. Bonus.
It may be simple but it delivers big in the flavor department. The combination of the sweet, soft pumpkin and nutty crunchy chestnuts perfectly complement one another.
The dish takes under an hour to make. The recipe below serves four people but you can easily double or triple it depending on how big a crowd you have to feed.
I used fresh thyme leaves in this dish but rosemary or sage would also work well. If shallots are too hard to find or too expensive, substitute red onion.Pumpkin with Chestnuts & Shallots
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: Serves 4Ingredients:
- 8 cups pumpkin flesh (Hokkaido or Pie Pumpkin) peeled and cut into pieces
- 6 shallots
- 2 cups vacuum-packed chestnuts
- 2 teaspoons fresh thyme leaves, plus some sprigs for garnish
- 3 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
- Kosher salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg
- Bring a pot of salt water to a boil. Add the pumpkin pieces and boil for 5 minutes.
- Drain the pumpkin and set aside.
- Peel and chop the shallots into rings.
- Add the butter and the olive oil to the pan.
- Add the shallot rings and cook, stirring frequently until they turn golden.
- Add the pumpkin pieces and the chestnuts to the pan and stir to combine.
- Add the fresh thyme and the vegetable broth to the pan.
- Fry for 15 minutes, stirring frequently.
- Season with salt and freshly ground pepper to taste.
- Stir in the ground nutmeg.
- Remove from the heat, transfer to a serving dish and serve.
Pumped about pumpkin recipes? Try these:
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