這期間街市買到的栗子特別飽滿，用來炆栗子南瓜，栗子和南瓜都粉甜。 家裏如有砂鍋盛上，就是一道豐盛飽滿的菜，倍添溫暖。
栗子炆南瓜
材料（3-4 人）：
南瓜（綠色皮）（切小塊）
栗子 12-16粒
鹽 少許
醬油 2-3湯匙
糖 2茶匙
水 2-3杯
芫茜 少許點綴
做法︰
先把栗子用滾水煮10分鐘。（買了帶衣栗子，先用滾水煮，一來方便去衣，二來是南瓜容易熟，之後與南瓜一起煮時便剛好。）
鍋中放油，下栗子、南瓜，調味，翻炒均勻加水，炆煮15-20分鐘，時間長短要視乎買到的栗子是否容易煮熟。
用砂鍋盛起煮一下，撒上芫茜，奉上。
溫暖貼士：
家裏如有老人家，要確保栗子煮熟，比較粉，口感好。
Braised Chestnuts and Pumpkin
Ingredients (serves 3-4)：
Kabocha squash (deep-green skin)(cut into small slices)
12-16 chestnuts
A pinch of salt
2-3 tbsp soy sauce
2 tsp sugar
2-3 cups water
A sprinkle of coriander for garnishing
Steps︰
Blanch the chestnuts in boiling water for 10 minutes. (If you have bought chestnuts with skin, blanching makes the skin easier to be peeled. Also, pumpkin needs shorter cooking time, blanching the chestnuts beforehand may shorten the cooking time later.)
Add a drizzle of oil in a cooking pot. Add the chestnuts, pumpkin and seasonings. Mix well, then add the water. Simmer for 15-20 minutes. Check to see if the chestnuts are done.
Transfer to a claypot and let it simmer for a while. Garnish with a sprinkle of coriander before serving.
Tips：
If you have elderly at home, make sure the chestnuts are done. Cook them long enough until tender for better consistency.