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Pumpkin with Chestnuts

From Statesboro Market2Go

<p>A pumpkin recipe for a tasty Fall side. Substitute any winter squash like acorn, butternut, or carnival squash for the pumpkin.</p>
Source: The Roaming GastroGnome (Entered by Market Manager)
Serves: 4

1 small pumpkin
or large winter squash
2 cups roasted chestnuts
2-3 onions or shallots, sliced
2 tsp turmeric
3 tbsp butter
2 tbsp olive oil
2 tsp thyme
or rosemary
salt, pepper to taste

Step by Step Instructions
  1. Clean out the pumpkin, cut into 1 inch cubes, and slice the outer skin off of the cubes.
  2. If you have whole roasted chestnuts break them up into various sizes, keep 1/3 whole, split 1/3 into halves, crush the remaining into smaller pieces.
  3. Over medium-high heat on the stove bring a large pot of water to boil. Add the pumpkin cubes and cook until they soften. Drain and set aside.
  4. In a large pan over medium heat, add the butter and olive oil. When the butter has melted add the onions and sauté until they begin to caramelize.
  5. Add the chestnuts. When heated, add the pumpkin and stir in the turmeric and thyme. Season with salt and pepper. Serve.