Halloween Stuffed Pumpkin with Chicken and Mushrooms
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
200 g
small pumpkin (whole)
1 piece
mushrooms (fresh)
300 g
onion (diced)
1 piece
garlic cloves (minced)
2 piece
Seasonings & Liquids
oregano (dried)
1 tsp
tarragon (dried)
1 tsp
thyme (dried)
1 tsp
paprika (ground)
1 tsp
garlic powder (ground)
1 tsp
onion powder (ground)
1 tsp
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
mustard (prepared)
5 ml
white wine (dry)
80 ml
heavy cream (liquid)
120 ml
sour cream (chilled)
120 g
Topping
fresh parsley (chopped)
15 g
gruyere cheese (grated)
80 g
Instructions
Prepare vegetables and pumpkin
Wash pumpkin, cut off top, scoop out seeds and pulp. Dice onion, mince garlic, slice mushrooms.
Cut and season chicken
Cut chicken breast into small cubes. Season with oregano, tarragon, thyme, paprika, garlic powder, onion powder, salt and pepper.
Sauté aromatics and mushrooms
Heat pan with a little oil. Add onion and garlic, cook until fragrant. Add mushrooms and cook until golden.
Cook seasoned chicken
Add chicken cubes to the pan and cook until lightly browned. Stir in mustard.
Deglaze with white wine
Pour white wine into the pan, scraping the bottom to release flavors. Let it reduce slightly.
Add cream and sour cream
Stir in heavy cream and sour cream. Simmer until the sauce thickens slightly. Season to taste.
Stuff the pumpkin
Fill the hollowed pumpkin with the chicken-mushroom mixture. Top with grated gruyere cheese.
Bake the stuffed pumpkin
Place pumpkin in preheated oven at 180°C and bake until pumpkin is tender and cheese is golden.
Serve with fresh parsley
Remove from oven, garnish with chopped fresh parsley and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to avoid drying out the pumpkin.
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