by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand1 1/2 pound Green Winter Squash Ask a question about this ingredient
1 pound pre-cooked peeled chestnuts cut in pieces Ask a question about this ingredient
8 tablespoons Butter Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
2 shallots, chopped finely Ask a question about this ingredient
2 pinches all spice Ask a question about this ingredient
1 dash ground nutmeg Ask a question about this ingredient
salt Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
1 tablespoon chopped parsley leaves for decoration Ask a question about this ingredient
Pre-heat the oven to 375ºF with rack in the middle.
Ask a question about this stepCut the squash, peel it, take the seeds out and cut in small cubes.
Ask a question about this stepIn a baking tray, put a large piece of parchment paper, add the squash on top with 2 tablespoons of butter and a pinch of salt. Add a rosemary sprig, close the parchment paper and bake for 15 minutes. Open the parchment paper and let the squash cook for a further 15 minutes to let the excess water evaporate. Make sure you don't let the squash burn on the edges. When cooked discard the rosemary.
Ask a question about this stepIn a pan, melt the butter and add the very finely chopped shallots until translucent. Add the cooked and peeled chestnuts cut in pieces, stir for 2 minutes over medium low heat, add the roasted squash, stir for 2 more minutes.
Ask a question about this stepBring the milk to a boil, add it to the vegetables and bring it back to a boil. Add the remaining 6 tablespoons of butter, season with salt and mix. Process the vegetables with an immersion hand held blender or a food processor until you have a very smooth purée.
Ask a question about this stepPut back over low heat, add the all spice and nutmeg. If the purée is too thick, thin it by adding a little extra hot milk. mixing with a spatula vigorously.
Ask a question about this stepCheck the seasoning. Serve hot, sprinkle with all spice and chopped parsley.
Ask a question about this stepI love chestnuts, and think that they are an inspired choice to add sweetness to this dish. I'm definitely going to give this one a try.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Love the Venetian angle with this!