6 miniature pumpkins
6 cooked chicken breasts, shredded seperately
6 asparagus spears, peeled
1/2 cup white cultivated mushrooms
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
6 fresh basil leaves, chopped
1 tablespoon chopped fresh chives
4 tablespoons butter
plus 3 tablespoons melted butter
Salt and freshly ground pepper to taste
Preheat the oven to 350°F.
Cut lids from the pumpkins and scoop out the seeds.
Place the pumpkins (including the lids) in a baking dish with 1/4 cup water.
Cover the baking sheet tightly with aluminum foil.
Cut the asparagus, red onions, zucchini, and mushrooms into pieces.
Place them on a second baking sheet with a few spoonfuls of water.
Cover the pan tightly with aluminum foil.
Bake the pumpkin and vegetables until they are tender.
The pumpkins will take about 20 minutes, the vegetables about 10 to 12 minutes.
In a small saucepan, bring the cream to a boil.
Add the herbs to the cream, reduce heat, and simmer until the cream is reduced by half.
Add the butter to the cream and stir to melt.
Add this mixture to the roasted vegetables.
Season with salt and pepper.
Place a shredded chicken breast into each pumpkin
Ladle the vegetable stew into the pumpkin shells.
Replace the lids.
Brush the pumpkins all over with a little melted butter to make them shine.
Reheat in the oven for 15 minutes to be sure that all of the ingredients are very hot.