Chestnut and Shallot stuffed Hokkaido Pumpkin

Surprise family and friends with this stuffed pumpkin, it looks impressive and tastes great! You can use other vegetables like mushrooms, eggplants, parsnips or sweet pepper to make the filling. While I use a large Hokkaido pumpkin, you can definitely use mini pumpkins to make the individual serving. It makes a delicious, flavour packed side dish or even a light lunch.

1 Hokkaido, preferably organic
4 tbsp Ghee
2 Garlic cloves, peeled and chopped
150 g Shallots, peeled and leave them whole
200 g Cooked and vacuum-packed chestnuts
100 g Green beans, cut into 3-4 cm pieces
Salt and black pepper
1/4 tsp Fresh grated nutmeg
50 ml Dry white wine
250 g Chicken or vegetable stock
2 tbsp Chopped herbs (I used parsley and sage)
2 tbsp Finely grated Parmesan cheese plus more for the topping

Preheat oven to 220C/430F. Cut top off pumpkin and reserve. Scoop out pumpkin seeds and discard. Scoop out a little extra pumpkin flesh to make the hollow larger and roughly chop.
Brush the pumpkin, including the top, with half of ghee and place on a baking tray. Bake in the oven for 40-50 minutes.
For the filling, roughly chop the garlic cloves. Peel the shallots. Remove the chestnuts from the packaging and carefully separate them from each other. Trim the green beans and cut into 3-4 cm pieces.
Heat the remaining ghee in a large pan and sauté the garlic, shallots, green beans and pumpkin flesh for 5 minutes. Season with salt, pepper and nutmeg, deglaze with white wine and pour in the stock. Season to taste and stir in the herbs and parmesan.
Stuff the pumpkins with the chestnut filling and grate some Parmesan cheese over. Bake for another 15 minutes until pumpkin is golden and tender. Sprinkle some chopped herbs over if desired.

20 comments:

Tom 8/9/24 14:17: ...a golden delight.
foodtravelandwine 8/9/24 15:12: It looks so beautiful!!....It is screaming "Autumn" .....I love it!........Abrazotes, Marcela
Brian's Home Blog 8/9/24 15:21: That is so pretty and looks so good!
Lola Martínez 8/9/24 15:37: Por aqui aún no se ven las castañas, ganas tengo de que vengan porque los productos otoñales me encantan y combinaciones tan ricas como esta receta son una verdadera delicia.
Bill 8/9/24 17:30: Looks really good.
Cooking Julia 8/9/24 17:49: A perfect idea for Thanksgiving or Christmas.
DUTA 8/9/24 19:59: Pumpkins , mini or midi, are always impressive and ready
to be filled with delicious stuff!
Your instructions are very detailed, and the result quite attractive!
DEZMOND 8/9/24 20:27: Looks very dramatic on that lovely brown plate.
We do not have vacuum packed chestnuts here, but it is interesting that whenever I open your page an ad for my fave Kesten Desert pops up, that is chestnut rum chocolate bar from the candy factory in my city.
I did roast hokkaido last week, but stuffed with rice and red onions and smoked tofu from Lidl.
Daniela 8/9/24 22:50: Favolosa!!!!
My name is Erika. 9/9/24 02:02: That looks so tasty. I love fall veggies. Well maybe they don't excite me so much in April, but they do in September. Happy new week Angie.
Citu 9/9/24 03:06: Gracias por la receta. Te mando un beso.
Balvinder 9/9/24 05:46: This looks so delicious!
All the ingredients in it look great– and good idea to use chestnuts. They will be in the season soon.
Anonymous 9/9/24 05:51: This looks so impressive!
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 9/9/24 08:07: Looks delicious.
Sherry's Pickings 9/9/24 10:25: that looks lovely Angie. I like the addition of nutmeg and chestnuts!
cheers
sherry
David M. Gascoigne, 9/9/24 11:42: I wanna go to Hokkaido to get the pumpkin. Then it would really be a great dish!
thepaintedapron.com 9/9/24 14:20: Wow Angie, very impressive!
Jenna
tigerfish 10/9/24 02:28: Never thought of stuffing chestnuts into pumpkin. Lots of natural sweetness.
Mbul Kecil 11/9/24 04:09: Fancy dish from chestnuts....
the filling under the chestnuts looks so tasty...Thanks for great recipe Angie...
Raymund | angsarap.net 12/9/24 00:10: Another well presented dish Angie! So vibrant