Petitchef

Caramelized onion butternut squash roast with chestnuts

Starter
4 servings
10 min
40 min
Very Easy
This Carmelized Onion and Butternut Squash Roast with Chestnuts combines some of the very best of what the season has to offer.

Ingredients

Number of serving: 4

1) Roast:

1 pound onions

1/3 cup olive oil

1 pound fresh chestnuts

2 pounds butternut squash, peeled and cut into 1/2 inch cubes

1 15oz can white beans, drained and rinsed

2 tea spoons dried thyme

1 1/2 tea spoons ground coriander

1/2 tea spoon freshly grated nutmeg

1 1/2 tea spoons salt

Pepper

1/2 cup vegetable broth


2) Crumb topping:

1/2 cup bread crumbs

2 table spoons olive oil

1/2 tea spoon dried rubbed sage

Pinch of ground cayenne

1/2 tea spoon salt

Pepper

Preparation

  • 1) Roast:
    Place the onions in a 9x13 inch baking dish and toss to coat with the olive oil. Bake for about 30 minutes, stirring occasionally. Remove from oven and set aside.Add the rest of the ingredients for the roast and stir so that everything is well coated. Cover tightly with foil and bake for 35-45 minutes until the squash and nuts are tender.
  • 2) topping:
    Toss all of the ingredients together. Remove the foil from the pan and spread the crumbs evenly on top. Bake for an additional 15 minutes, until the topping is lightly browned. Dig in!
  • Preheat the oven to 425. Slit each chestnut a bit so they don't explode while roasting, and lay them on a pan. Roast for 25 minutes. Remove from oven and let cool a bit, then peel. The easiest way to do this is to crush them together a bit to loosen the shells from the nut by laying them in a paper towel, bunching it up, and rubbing them together. Chop the nuts coarsely.

Photos

Caramelized Onion Butternut Squash Roast with Chestnuts, photo 1Caramelized Onion Butternut Squash Roast with Chestnuts, photo 2Caramelized Onion Butternut Squash Roast with Chestnuts, photo 3





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