Pumpkin stuffed with chicken fillet
5 servings
90 minutes
Pumpkin stuffed with chicken fillet is a cozy dish with autumn notes that beautifully combines the sweetness of pumpkin and the tenderness of chicken. European cuisine has long used stuffed vegetables, but pumpkin adds a special warmth and richness to this recipe. When baked, its flesh becomes soft and aromatic, absorbing the juices of chicken meat, tomatoes, and spices. The light spiciness of garlic and onion, complemented by herbs and turmeric, creates a rich palette of flavors. The dish is perfect for a cozy family dinner or festive gathering. The finishing touch is parmesan, which forms a delicate crust giving the dish an appetizing appearance. This nutritious, beautiful, and fragrant dish will not leave any gourmet indifferent.
1
Finely chop the onion and garlic. In a blender, chop the chicken meat slightly so that it becomes in pieces. (If you want minced meat, use a meat grinder)
- Onion: 1 head
- Garlic: 3 cloves
- Chicken breast: 3 pieces
2
Sauté the onion in one tablespoon of oil and three tablespoons of water. While the onion is cooking, dice the tomato. If the tomato skin is thick, score it crosswise and soak in boiling water for a couple of minutes to remove the skin.
- Onion: 1 head
- Olive oil: 100 ml
- Tomatoes: 1 piece
3
Cut the pumpkin, carefully remove the 'lid' with a knife, scoop out the seeds with a large spoon. Start scraping out the insides and cut them into cubes.
- Acorn squash: 3 pieces
4
Sauté the chicken mince for 5 minutes, constantly breaking it up with a wooden spatula. It should remain juicy. Add pumpkin and sauté for another 10 minutes. If there's not enough liquid, add chicken or vegetable broth.
- Chicken breast: 3 pieces
- Acorn squash: 3 pieces
- Turmeric: 1 teaspoon
5
Throw in the tomatoes, mix well, cover with a lid for about 10 minutes. Add salt and pepper. The filling should not be dry!
- Tomatoes: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
6
Start stuffing the pumpkin. Mix the chicken with chopped herbs. Fill it with the stuffing and brush the outside with a little olive oil. Lightly drizzle some on top and place it in a preheated oven at 180 degrees for 30-40 minutes until baked.
- Fresh herbs: to taste
- Olive oil: 100 ml
- Chicken breast: 3 pieces
- Fresh herbs: to taste
7
Five minutes before the end, you can sprinkle with parmesan for a crust.
- Turmeric: 1 teaspoon
8
Place the lids and the stuffed part separately on the baking sheet. Remove from the oven and cover with the pumpkin 'lid' when serving.
