Pumpkin, Chestnuts and Onions
8,7 / 10
- 3 Tbsps butter
- 1 Tbsp sunflower oil
- 2 Red onions (peeled and cut into wedges)
- 28 ozs Pumpkin (or squash)
- 9 ozs cooked Chestnuts
- 3 sprigs thyme
1 Cutting board, 1 Small knife, 1 Fork, 1 Small pot, 1 Measuring cups, 1 Freezer bag, 1 Rolling pin, 1 Tablespoon, 1 Wooden spoon, 1 Teaspoon
Heat the butter and oil in a wide pan, add the onions and cook gently until soft but nor brown
Add the pumpkin, chestnuts and thyme and cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender and golden brown.
Season to taste with salt and pepper and serve immediately.