Everyone knows the good old chestnut: that little, hard, brown ball you can roast and that children use for games.

But chestnuts are of course very delicious in a whole range of winter dishes, like this scrumptious chestnut-pumpkin dish


  • 250g of cooked chestnuts: fresh or vacuum
  • 800g pumpkin in bitesize chunks
  • 2 or 3 red onions, pealed and cut into parts
  • 25g thyme, washed and (thoroughly) shaken dry
  • 3 tbsp of butter
  • 1 tbsp of sunseed oil


  • Blanch the pumpkin for 5 minutes in boiling, salted water. Drain well.
  • Mix the chestnuts with the pumpkin and set aside
  • Heat butter and oil in a frying pan, add the onion and let it sweat until translucent
  • Add the chestnut and pumpkin mix to the onions
  • Add the thyme and fry for 10 to 15 minutes, while stirring frequently
  • Season to your own taste with pepper, salt and nutmeg, and serve while hot!