Mini pumpkins stuffed with cranberries and chestnuts
4 servings
60 minutes
Mini pumpkins stuffed with cranberries and chestnuts are a festive dish that combines the vibrant flavors of autumn. Originating from European cuisine, it reflects the tradition of using seasonal ingredients to create cozy and warming meals. The tender flesh of the pumpkin perfectly complements the sweet-tart taste of cranberries, while chestnuts add a nutty softness to the filling. Sage adds aromatic depth, and oats bind the texture, making the filling rich and harmonious. Baked mini pumpkins not only look impressive on a festive table but also serve as a wholesome nutritious dish. They are served with roasted vegetables and a green salad, creating an ideal combination of flavors and textures. This recipe is especially relevant in autumn when one craves comforting food filled with warmth and nature's aromas.
1
Preheat the oven to 200 C. Cut off the tops of the pumpkins and scoop out the flesh from the middle. Discard the seeds. Drizzle the insides with oil and salt. Bake for 20 minutes.
- Mini Butternut Squash: 4 pieces
- Olive oil: to taste
2
Meanwhile, sauté the onion in oil for 5 minutes until soft, then add garlic and mushrooms, and sauté for another 10 minutes until the liquid evaporates.
- Onion: 2 pieces
- Olive oil: to taste
- Garlic: 2 cloves
- Champignons: 100 g
3
Add cranberries, oatmeal, chopped chestnuts, and sage, and salt. Heat until boiling.
- Dried cranberries: 50 g
- Oat flakes: 2 tablespoons
- Chestnuts: 100 g
- Sage: 2 tablespoons
4
Spoon the prepared filling into the prepared pumpkin, bake for another 20 minutes uncovered, until soft and golden in color.
- Mini Butternut Squash: 4 pieces
5
Serve with roasted vegetables and a green salad.