Ingredients Jump to Instructions ↓

  1. 3 cups cooked mashed pumpkin

  2. 1 lb cooked chicken , finely chopped

  3. 8 tablespoons butter , melted

  4. 1 cup semolina flour

  5. 1/2 cup ricotta cheese

  6. 1/2 cup grated parmesan cheese

  7. 6 green (spring) onions, chopped

  8. 2 cloves garlic , crushed

  9. 5 eggs , lightly beaten Herbed Cream Sauce:

  10. 2 teaspoons olive oil

  11. 4 cloves garlic , crushed

  12. 1/2 cup dry white wine

  13. 1/2 cup chicken stock

  14. 1 cup heavy cream

  15. 2 tablespoons chopped fresh basil

  16. 2 tablespoons chopped fresh oregano

  17. 2 tablespoons chopped fresh chives salt and white pepper

Instructions Jump to Ingredients ↑

  1. Combine all the Baked Chicken and Pumpkin Slice ingredients in a large bowl, season with salt and pepper to taste and mix well. Lightly grease a 3 x 9 inch baking dish. Spread the mixture evenly into the prepared dish and smooth over the top. Bake at 400 degrees F for about 40 minutes, or until firm. Herbed Cream Sauce: While the chicken and pumpkin mixture is baking, heat the oil in a small saucepan, add the garlic and cook, stirring, until the garlic is lightly browned. Add the wine and stock and simmer, uncovered, until reduced to about 1/2 cup. Add the cream and herbs and stir until hot; season with salt and white pepper. Cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the Herbed Cream Sauce. This recipe can be made a day ahead and kept covered, separately, in the refrigerator. The baked chicken and pumpkin mixture is suitable for freezing.


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