Summary

Ingredients

• 600 g Brussels sprouts, frozen or fresh
• 1 large Hokkaido pumpkin (se), approx. 800 g, diced
• 200 g chestnut (s), peeled, cooked (vacuum-sealed)
• 2 onion (s), chopped
• 50 ml water, possibly more
• 4 tablespoon oil
• 20 g butter or mararine or other veetable butter substitute
• 2 teaspoons sugar
• salt and pepper

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Instructions

1. Mix the pumpkin cubes with 2 tablespoons of oil and 1 teaspoon of salt and spread out on a prepared baking sheet.
2. Bake in the oven at 200 ° C top / bottom heat for approx. 20 - 30 minutes, until the pumpkin is soft and has taken on some color.
3. In the meantime, cook the Brussels sprouts in salted boiling water for about 10 minutes until they are firm to the bite. Rinse with cold water and drain.
4. In a large, tall pan (with a matching lid), fry the onions in the remaining oil with a little salt until translucent. Add 50 ml of water and simmer with the lid closed for approx. 10 minutes.
5. Pierce the vacuum packaging of the chestnuts several times and heat the chestnuts in the microwave for 2 minutes (alternatively: simmer with the onions in the pan), then add to the onions in the pan. Add the butter and sugar and pepper. Add Brussels sprouts and possibly a little more water and mix everything. Put the lid on and heat for another 5 minutes.
6. Finally fold in the pumpkin. Season to taste with salt and pepper.