Honey-glazed pumpkin and chestnuts in a pan is a recipe that captures all the fragrance and warmth of autumn. A simple dish with a refined outcome, where the sweet and velvety taste of pumpkin pairs with the soft texture and intense flavor of chestnuts, wrapped in a light honey glaze that enhances every bite.
It’s a preparation that wins for its simplicity: a few genuine ingredients and quick pan cooking to bring to the table a side dish or a rustic unique dish, perfect for cooler days.
Ideal for those who love autumn flavors, honey-glazed pumpkin and chestnuts lend themselves to many interpretations: you can serve them alongside white meats or aged cheeses, but also as a complete vegetarian dish, accompanied by fresh cheese or a slice of wholemeal bread. The honey, chosen from acacia for a delicate note or chestnut for a bolder taste, creates a shiny and fragrant glaze that unites the aromas of the forest and garden in a delicious embrace.
The aroma released during cooking is irresistible: rosemary blends with the sweetness of honey, while the pumpkin becomes tender, and the chestnuts absorb all the flavors. It’s a recipe that is prepared in little time but gives a surprising result, perfect for a family lunch or an autumn dinner with a homemade flavor.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Honey-Glazed Pumpkin and Chestnuts:
- 1 lb pumpkin
- 7 oz steamed chestnuts (or boiled)
- 1 tbsp acacia honey
- 1 tbsp extra virgin olive oil
- 1 knob butter
- 1 sprig fresh rosemary
- to taste fine salt
- to taste black pepper
- 1 pinch ground cinnamon (or nutmeg)
Tools for the Honey-Glazed Pumpkin and Chestnuts:
- 1 Knife
- 1 Cutting Board
- 1 Pan non-stick
- 1 Wooden Spoon
Steps for the Honey-Glazed Pumpkin and Chestnuts:
Start by cleaning the pumpkin: remove the skin with a sharp knife or peeler, take out the seeds and inner fibers, then cut it into cubes about an inch in size. In a large pan, heat a tablespoon of extra virgin olive oil along with a knob of butter and a sprig of rosemary. Once the fats are hot, add the pumpkin to the pan and let it brown over medium heat for about eight to ten minutes, stirring occasionally, until it starts to lightly golden. (add a little hot water if necessary).
At this point, add the already cooked and peeled chestnuts, stir and pour two or three tablespoons of water to soften everything (you can also purchase ready-to-use steamed chestnuts). Cover with a lid and let it cook over low heat for an additional five to six minutes.
In a small glass, dissolve the honey with a tablespoon of hot water to prevent it from caramelizing too quickly. Pour the dissolved honey into the pan, slightly raise the heat and gently stir for two or three minutes, until the pumpkin and chestnuts become shiny and well-glazed.Adjust the salt and pepper, remove the rosemary, and serve your honey-glazed pumpkin and chestnuts immediately while still hot, perfect as a fall side dish or a light unique dish.
FAQ (Questions and Answers)
Can I bake pumpkin and chestnuts?
Yes! Arrange the cut pumpkin and pre-cooked chestnuts on a baking sheet lined with parchment paper, season with oil, salt, and rosemary and bake at 375°F for about 25 minutes, stirring halfway through cooking. In the last 5 minutes, add the honey dissolved with a little water and continue until a light golden glaze is achieved.
Can they be made in the air fryer?
Absolutely yes. Season pumpkin and chestnuts with oil, salt, and rosemary and cook at 350°F for 15 minutes. Then add the honey dissolved with a tablespoon of water and continue for another 3-4 minutes at 350°F, until the surface is shiny and caramelized.
How to store them?
You can store them in the refrigerator, in an airtight container, for 2 days. When ready to serve, reheat them in the pan or microwave to restore all the softness and aroma of the honey.
Can I replace honey with another sweetener?
Yes, you can replace it with maple syrup or rice malt, but the result will be less caramelized. Honey remains the best choice for achieving the right consistency and aroma.
How to pair them?
They are excellent served with blue cheeses, salted ricotta, roast chicken, or white meats. For a vegetarian unique dish, you can accompany them with whole grains like farro or couscous.
