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Cozy Pumpkin Chestnut Delight

Featured in Big pots of steaming, hearty soup.

This easy vegetarian stew mixes pumpkin and chestnuts in a cinnamon-spiced sauce with a hint of maple sweetness. A perfect autumn comfort meal.
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alicia in the kitchen
Updated on Tue, 11 Mar 2025 17:45:14 GMT
A bowl of pumpkin and chickpea stew seasoned with cinnamon and garnished with herbs. Pin it
A bowl of pumpkin and chickpea stew seasoned with cinnamon and garnished with herbs. | Tasteofsavor.com

This butternut squash and chestnut tagine captures the essence of autumn comfort cooking. The tender squash combines beautifully with sweet chestnuts, while warm cinnamon creates a wonderfully aromatic and satisfying dish perfect for cool evenings.

Autumn Flavors in Perfect Harmony

The spices in this tagine work together naturally - cinnamon and ginger provide warmth while maple syrup complements the chestnuts perfectly. The result is a balanced blend of subtle sweetness and rich seasonal flavors.

Essential Ingredients

  • Butternut squash: 500g cubed, becomes meltingly tender
  • Chestnuts: 200g jarred, adds classic autumn taste
  • Water: 200ml for the sauce
  • Vegetable stock: 1 cube for depth
  • Cinnamon stick: 1 piece for aroma
  • Maple syrup: 3 tablespoons
  • Ground ginger: ½ teaspoon
  • Cloves: 2 whole
  • Onion: 1 sliced
  • Olive oil: 1 tablespoon
  • Salt and pepper: To taste

Cooking Method

Start with aromatics
In your tagine, sauté the onion in olive oil until translucent and fragrant.
Add spices and squash
Stir in ginger, cloves and butternut squash pieces. Cook for a few minutes until lightly golden.
Build the base
Add water, maple syrup, crumbled stock cube and cinnamon stick. Season with salt and pepper, cover and simmer 15-20 minutes.
Incorporate chestnuts
Add chestnuts and cook uncovered 10-15 minutes until sauce thickens.
Serving
Serve hot with quinoa or brown rice.

Chef's Tips

Fresh chestnuts elevate this dish when available. Golden raisins make a wonderful addition for extra sweetness. Fresh cilantro leaves sprinkled before serving add a bright finishing touch.

Un plat de couscous garni de morceaux de courge, de légumes et de noix, décoré de persil frais. Pin it
Un plat de couscous garni de morceaux de courge, de légumes et de noix, décoré de persil frais. | Tasteofsavor.com

Serving Suggestions

This tagine pairs perfectly with homemade couscous or quinoa. Add a simple arugula salad on the side for freshness. The combination creates a satisfying and nourishing autumn meal.

Frequently Asked Questions

→ Can I make this stew ahead of time?
Definitely! It reheats wonderfully, and the flavors become even better after sitting overnight in the fridge. Just warm it up slowly on low heat before serving.
→ Can I swap out the pumpkin for another squash?
Absolutely! Butternut squash or any firm-fleshed squash works nicely. Just adjust the cooking time based on the type you choose.
→ Is maple syrup mandatory?
Maple syrup adds a unique sweetness, but you can switch it with honey or agave syrup. The taste might vary slightly, but it’ll still be delicious.
→ How should I store leftovers?
Keep them in an airtight container in the fridge for 2-3 days. If the sauce thickens, just add a little hot water when reheating.
→ What’s a good side dish for this stew?
This dish goes wonderfully with couscous or quinoa. For a lighter option, serve it alongside bulgur or brown rice.

Pumpkin and Chestnuts Stew

A vegetarian fall-inspired stew, blending the creaminess of pumpkin with chestnuts, topped with cinnamon and maple syrup.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Moroccan

Yield: 4 Servings (4 portions)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 200 g jar of cooked chestnuts.
02 500 g of squash cut into chunks.
03 1 vegetable stock cube.
04 20 cl water.
05 3 tablespoons maple syrup.
06 1 cinnamon stick.
07 1 onion, chopped.
08 ½ teaspoon powdered ginger.
09 2 cloves.
10 1 tablespoon olive oil.
11 Salt and pepper to season.

Instructions

Step 01

Heat the olive oil in a cast-iron pot or tagine, and sauté the onion until soft.

Step 02

Mix in the powdered ginger, cloves, and squash pieces. Let them brown for a few minutes.

Step 03

Pour in the water and maple syrup, crumble in the vegetable stock cube, and toss in the cinnamon stick. Add a small pinch of salt and a few twists of pepper. Cover it up and simmer everything for 15-20 minutes.

Step 04

Stir in the cooked chestnuts and cook without the lid for another 10-15 minutes so the sauce thickens nicely.

Step 05

Enjoy this hot either by itself or paired with your favorite grain.

Notes

  1. This dish is just right for chilly autumn and winter days.
  2. The chestnuts add a subtle flavor and creamy texture that’s tough to beat.

Tools You'll Need

  • Cast-iron pot or tagine.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No major allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g