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I love the simplicity of this dish. Fresh pumpkin pieces are blanched and then stir-fried with the chestnuts and shallots in oil and butter. Add some vegetable broth and fresh thyme leaves. Season and you’re good to go!
Pumpkin with Chestnuts & Shallots 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.
I can honestly say, that this Pumpkin with Chestnuts & Shallots side dish is one of the best, easiest, and most flavorful Thanksgiving side dishes I have ever made. Additionally, your vegetarian friends and family will love it.
This Pumpkin with Chestnuts, & Shallots side dish recipe is my way of giving back. You’re welcome. Becasue, who can count how many times the internet has come to our rescue when we’ve needed a last-minute dish to serve guests?
What did we do before the internet this time of year? I guess we poured over cookbooks and magazines. Thankfully, now it is simple to open a browser and type in “last minute (fill in the blank)”. Consequently, there’s a lot less panicking this time of year.
I love the simplicity of this dish. Fresh pumpkin pieces are blanched and then stir-fried with the chestnuts and shallots in oil and butter. Add some vegetable broth and fresh thyme leaves. Season and you’re good to go!Pumpkin with Chestnuts & Shallots 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.
This recipe contains fresh thyme leaves. However, rosemary or sage would also work well. If shallots are too hard to find or too expensive, substitute red or sweet onion.
This recipe is also a great make-ahead dish. Bookmark it for next year because you can make it up to one week in advance.
Pumpkin with Chestnuts & Shallots
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 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
Instructions
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Bring a pot of salt water to a boil. Add the pumpkin pieces and boil for 5 minutes.
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Drain the pumpkin and set aside.
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Peel and chop the shallots into rings.
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Add the butter and the olive oil to the pan.
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Add the shallot rings and cook, stirring frequently until they turn golden.
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Add the pumpkin pieces and the chestnuts to the pan and stir to combine.
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Add the fresh thyme and the vegetable broth to the pan.
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Fry for 15 minutes, stirring frequently.
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Season with salt and freshly ground pepper to taste.
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Stir in the ground nutmeg.
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Remove from the heat, transfer to a serving dish and serve.
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