Walnut Chicken Stuffed Pumpkins
Walnut Chicken Stuffed Pumpkins
Rated 5.0 stars by 1 users
Author:
Amanda Warren
Ingredients
- 6 baby pumpkins
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 tablespoons salted butter
- 1 small Fresno pepper, finely chopped
- 1 onion, diced
- 2 cups chicken chopped into bite size pieces
- 6 oz gruyere cheese
- 6 oz walnuts, chopped
- 1 tablespoon chives
- 1/2 cup salted butter
- 1 cup heavy cream
- 1 cup white wine
- Juice of half a lemon
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Directions
Preheat oven to 400 degrees. Line a baking pan or baking sheet with parchment paper and set aside.
Clean your pumpkins with soap and water, dry and cut the tops off in a circle shape. Wide enough to eat out of later. Scrape the sides and clean out all the pumpkin seeds and stringy pulp. Brush insides and outsides of pumpkin (and the top) with 2 tablespoons of melted butter. Sprinkle with sea salt and pepper. Place on parchment lined baking pan and bake in oven for 45 -60 minutes or until softened.
Meanwhile while pumpkins bake mix together the filling. In a large pan melt the remaining 2 tablespoons of butter, sauté onion and small Fresno pepper (can omit if not wanting any spice). Once onions become transparent in color add into bite-size pieces of chicken and cook (or you can also use precooked chicken). Once cooked add to a large bowl and mix with cheese and walnuts.
When pumpkins are done in oven stuff with chicken mixture and return to oven for another 20 minutes.
While pumpkins cook make the creamy sauce to go over top. In a small saucepan heat butter until melted. Add in wine, heavy cream and lemon juice and simmer on low until starts to thicken. Make sure you are stirring occasionally. Add in salt and pepper (more or less to taste). Set aside when done and when pumpkins are completely finished drizzle over the inside to your liking. Sprinkle with chives. Then, serve, enjoy and happy harvest!
