Roasted Pumpkin with Chestnuts & Flaked Almonds
Looking at the outside temperatures, we do need to eat warm. And roasting vegetables is one of the greatest ways to do so !
I’ve already used pumpkin in many of my past recipes. Do not forget that if you cook organic pumpkin (‘potimarron’ in French, as we do differentiate the different squash), you can roast its skin and eat it.
I’ve also used pre-cooked chestnuts to make this recipe but you can also cook them yourself. Really easy. Take each chestnut and cut into its shell with a knife (be careful not to cut yourself, hold tightly the chestnut between your fingers). Then boil the chestnuts for few minutes (I’ve left them approx. 5 minutes so they would open easily). You can then peel them, once you’ve drain them, or leave them in their shells and roast them in your oven (if you just want to eat them roasted with sea salt, delicious !).
Raw chestnut contains twice less carbohydrates than other oleaginous fruits (for example, nut, hazelnut, almond). Chestnut carbohydrates are mainly composed of starch; the same starch you find in the (gluten-free) chestnut flour.
- 1 pumpkin (approx 1kg)
- 250g pre-cooked chestnuts
- 1 peeled and diced onion
- 50g flaked almonds
- 1 tbsp coriander seeds
- 5 tbsp olive oil
- 2 large pinches of Guérande salt
- 1 pinch pepper
- Preheat your oven to 350°F
- Slice the pumpkin and place the small slices in a oven-proof dish
- Sprinkle with two tbsp olive oil
- In a large bowl, mix the chestnuts, the onion, the flaked almonds, the coriander seeds, the rest of the olive oil, the salt and pepper. Mix well and make sure the chestnuts are well crushed.
- Spread the mix on the pumpkin slices and place in the oven till the whole dish is golden (you can finish with few minutes under the grill if you want to, to make it even crispier)
- Serve hot (I’ve used a ‘vinaigrette’ with Beaux Mustard to go with the dish)