Pumpkin Stuffed with Chicken Fillet
Main Dishes • European
Description
You can use any lean meat, such as turkey. Instead of using several small individual pumpkins, you can use one large pumpkin and serve it as a big pumpkin 'cauldron' on the table.
Ingredients
- Butternut Squash 3 pieces
- Skin-On Chicken Breasts 3 pieces
- Tomatoes 1 piece
- Onion 1 head
- Garlic 3 cloves
- Olive Oil 5 fl oz
- Herbs to taste
- Salt to taste
- Ground Black Pepper to taste
- Turmeric 1 tablespoon
Step-by-Step Guide
Step 1
Finely chop the onion and garlic. In a blender, pulse the chicken meat lightly until it is in small pieces. (If you want ground meat, use a meat grinder.)
Step 2
Sauté the onion lightly in one tablespoon of oil and three tablespoons of water. While the onion is cooking, dice the tomato. If the tomato has thick skin, make a shallow cross-cut on it and soak it in boiling water for a couple of minutes to remove the skin.
Step 3
Cut the pumpkin and carefully remove the 'lid' with a knife. Use a large spoon to scoop out the seeds. Begin scraping out the flesh. Dice the flesh into cubes.
Step 4
Sauté the chicken mince, breaking it up constantly with a wooden spatula for 5 minutes. It should remain juicy. Add the pumpkin and continue to sauté for another 10 minutes. If you need more liquid, add chicken or vegetable broth.
Step 5
Add the tomatoes, stir well, and cover with a lid for about 10 minutes. Season with salt and pepper. The filling should not turn out dry!
Step 6
Start stuffing the pumpkin. Mix the chicken with the chopped herbs. Fill the pumpkin with the mixture and brush the outside with a small amount of olive oil. Lightly drizzle some oil on top and place it in a preheated oven at 355°F for about 30-40 minutes, until it is cooked through.
Step 7
About five minutes before it's done, you can sprinkle it with Parmesan for a crust.
Step 8
Place the lids and the stuffed parts on a baking sheet separately. Remove from the oven and cover with the pumpkin 'lid' when serving.
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