Gulasch Mit Maronen

Hey y’all! It’s pumpkin and chestnut season, which means it’s time to whip up some warm and hearty dishes that will make your taste buds dance! I’ve gathered some of the best pumpkin and chestnut recipes for y’all to try out. Let’s get cookin'!

Kürbis-Maronen-Tajine

Ingredients:

• 1 small pumpkin or butternut squash
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of chickpeas, drained and rinsed
• 1 cup of chestnuts, cooked and peeled
• 1 tsp of cumin
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of ground coriander
• 2 cups of vegetable broth
• Salt and pepper to taste

Instructions:

1. Cut the pumpkin into small pieces and place them in a large pot or tagine.
2. Add the onions, garlic, chickpeas, chestnuts, and spices.
3. Pour in the vegetable broth and season with salt and pepper to taste.
4. Cover and simmer for 30-40 minutes, or until the pumpkin is tender.

How to prepare:

• Preparation time: 10 minutes
• Cooking time: 40 minutes

Servings:

This recipe serves 4 people.

Nutrition Facts:

• Calories: 250
• Protein: 10g
• Carbohydrates: 40g
• Fat: 5g

Tips:

• Feel free to add or substitute any additional vegetables or spices to this recipe.
• This dish goes great with couscous or rice.
• Leftovers can be stored in the fridge for up to 3 days.

Maronen-Rosenkohl mit Speck

Ingredients:

• 1 lb of Brussels sprouts, trimmed and halved
• 1 cup of roasted chestnuts, chopped
• 4 slices of bacon, chopped
• 1 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
3. Transfer them to a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. In a skillet, cook the bacon until crispy. Remove and set aside.
5. Add the chestnuts to the skillet and cook for 5-7 minutes, or until heated through.
6. Combine the roasted Brussels sprouts, chestnuts, and bacon in a serving dish and serve.

How to prepare:

• Preparation time: 15 minutes
• Cooking time: 30 minutes

Servings:

This recipe serves 4 people.

Nutrition Facts:

• Calories: 220
• Protein: 8g
• Carbohydrates: 16g
• Fat: 17g

Tips:

• If you don’t have roasted chestnuts, you can use canned or fresh ones.
• This dish also goes well with roasted potatoes or carrots.
• Leftovers can be stored in the fridge for up to 3 days.

Glasierte Maronen

Ingredients:

• 1 lb of chestnuts, cooked and peeled
• 1/2 cup of brown sugar
• 1/4 cup of water
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg

Instructions:

1. In a large skillet, combine the brown sugar and water over medium heat.
2. Add the chestnuts and stir to coat.
3. Stir in the cinnamon and nutmeg.
4. Continue cooking and stirring for 5-7 minutes, or until the chestnuts are coated and glazed.
5. Remove from heat and let cool.

How to prepare:

• Preparation time: 10 minutes
• Cooking time: 10 minutes

Servings:

This recipe serves 4 people.

Nutrition Facts:

• Calories: 200
• Protein: 2g
• Carbohydrates: 50g
• Fat: 0g

Tips:

• This recipe can easily be adjusted to your desired sweetness level.
• Glazed chestnuts are a great addition to any fall salad or as a topping for ice cream.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days.

I hope y’all enjoy these comforting and delicious pumpkin and chestnut recipes. Let me know which ones you try out and how they turn out! Happy cooking!