Martins Stale Bread Pan with Pumpkin, Apple and Chestnuts

For Martinmas, old farmhouse bread is toasted until crispy in a pan with Hokkaido pumpkin, apple and chestnuts. The mix of onion, thyme and a splash of maple syrup makes an autumnal dish that is quick to get on the table.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g old farmhouse bread
• 300 g Hokkaido pumpkin
• 1 pc apple
• 1 pc onion
• 100 g chestnuts, precooked (vacuum-packed)
• 15 g butter
• 1 tbsp rapeseed oil
• 1 tbsp maple syrup
• 1 tsp dried thyme
• 100 ml water
• salt
• pepper

Method

1. Wash the pumpkin, remove the seeds and cut into wedges about 2 cm wide. Peel the onion and cut into rings. Quarter the apple, core it and cut into wedges.
2. Heat the oil with the butter in a large pan over medium heat. Fry the pumpkin wedges for 5 minutes until they take on a little color.
3. Add the onion rings and apple wedges and fry for another 3 minutes.
4. Coarsely break up the chestnuts and add them to the pan along with the bread cubes. Toast everything for 3 minutes, stirring occasionally, until the bread becomes crispy.
5. Add the water, stir in the thyme and maple syrup and cover the pan. Simmer everything for 5 minutes over low heat until the pumpkin is soft and the water has almost evaporated.
6. Season with salt and pepper and serve immediately.