Pumpkin and Chestnut Pan

Summary

Ingredients

• 1 pumpkin (se), (nutmeg), mini
• 250 g chestnut (s), ready to eat
• little broth
• 100 ml cremefine, or cream
• 2 tablespoon butter or olive oil
• Nutmeg
• pepper
• salt
• paprika powder

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Instructions

1. First peel and dice the mini nutmeg squash or any other squash.
2. Heat the butter or oil in a sufficiently large pan and fry the pumpkin cubes in it over high heat. Take the chestnuts out of the packaging and roughly chop, dice, roughly crumble or similar and also add to the pan. Deglaze with just a little broth and reduce the heat. The liquid should only be enough to cook the pumpkin. Then add a sip of Cremefine or cream and season.