Pumpkin with chestnuts (Potimarron-châtaignes) from Rôtis: Roasts for Every Day of the Week by Stéphane Reynaud

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on June 04, 2018

    Fried in a pan, rather than roasted, this led to the pumpkin becoming very mushy. Despite attempts to rectify this by adjusting the pan temperature, I still couldn’t crisp up the edges of the diced pumpkin. A shame as it was quite tasty, but texturally unappealing. Perhaps applying the same ingredients to a roasting pan in the oven might me a better strategy.

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