Pumpkin with lentils and chestnuts
Ingredients
Features
Description
Preheat oven to 190 C. Cut the pumpkin from the cover and clean the grain and fiber. Rub the inside of the pumpkin with salt, pepper and nutmeg, brush with half the volume of butter, put on a baking sheet and bake for 50 minutes until the pumpkin is tender. When the outer part is dry, wrap with foil.
Chop onion, garlic and rosemary. In a wide pan fry the bacon and chestnuts in the remaining amount of butter until the fat will not get crisp. Add the onion, garlic, rosemary and lentils and cook over low heat until the onion is soft. Pour the broth and continue to cook over low heat until cooked lentils (30-40 min). Stuffing put in baked pumpkin, lay on top of the goat cheese.
Translated by site: wday.ru
