Pumpkin and Chestnuts Stew (Print Version)
# 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:
01 -
Heat the olive oil in a cast-iron pot or tagine, and sauté the onion until soft.
02 -
Mix in the powdered ginger, cloves, and squash pieces. Let them brown for a few minutes.
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.
04 -
Stir in the cooked chestnuts and cook without the lid for another 10-15 minutes so the sauce thickens nicely.
05 -
Enjoy this hot either by itself or paired with your favorite grain.
# Notes:
01 -
This dish is just right for chilly autumn and winter days.
02 -
The chestnuts add a subtle flavor and creamy texture that’s tough to beat.