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Receta Butternut Squash With Chestnuts
by Global Cookbook

Butternut Squash With Chestnuts
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Ingredientes

  • 2 lb butternut squash rinsed (1 whole or possibly a piece)
  • 4 c. fat-skimmed chicken broth
  • 1/3 c. peeled garlic cloves
  • 1/4 c. sherry vinegar
  • 1/2 tsp dry rosemary
  • 1/2 lb fresh shiitake mushrooms stems discarded
  • 1/4 c. butter or possibly margarine - (1/8 lb)
  • 2 c. peeled cooked chestnuts (see below) (or possibly a 10-ounce can water-packed chestnuts, liquid removed) Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. With a vegetable peeler, pare skin from squash and throw away. Cut squash in half lengthwise, and scoop out and throw away seeds. Cut squash into 1/4-inch-thick slices, then cut sufficient into neat 1/4-inch cubes to make 2 c.; chop remainder.
  2. In a 3- to 4-qt pan over high heat, bring broth to a boil. Add in squash cubes and cook till barely tender when pierced, 3 to 4 min. With a slotted spoon, transfer cubes to a bowl.
  3. To pan, add in minced squash, garlic, vinegar, and rosemary. Boil, stirring occasionally, till most of the liquid is evaporated and squash mashes easily when pressed, about 30 min.
  4. Meanwhile, rinse, drain, and quarter shiitake mushroom caps. In a 10- to 12-inch frying pan over high heat, combine 2 Tbsp. butter and shiitakes; stir often till mushrooms are lightly browned, 5 to 6 min.
  5. In a blender or possibly food processor, combine minced squash mix, chestnuts, and 2 Tbsp. butter; whirl till smooth. Scrape into a shallow 1 1/2-qt casserole (microwave-safe if making ahead). Scatter cooked cubed squash and mushrooms over pureed squash mix. Add in salt and pepper to taste.
  6. Roasted Chestnuts: Sort chestnuts, discarding those which feel very light (they are apt to be moldy), to make 1 lb. (about 4 c.) nuts. Cut an X through the flat side of each shell. Spread chestnuts in a single layer in a 10- by 15-inch baking pan. Bake in a 400 degree oven till nuts are no longer starchy-tasting (taste to test), about 30 min. Wrap warm nuts in a towel and enclose in a plastic bag; let stand till cold sufficient to touch, about 10 min. Take out 1 nut at a time and, with a short-bladed knife, pull off and throw away shell and as much of the brown skin as you can. Use hot or possibly cool. (Makes 2 c.)
  7. This recipe yields 6 to 8 servings.
  8. Comments: Instead of roasting fresh chestnuts, you can use peeled cooked chestnuts, that are available frzn, vacuum-packed and shelf-stable, and packed in water and canned. If making casserole up to 1 day ahead, cold, cover airtight, and chill; to reheat, uncover and cook in a microwave oven on full power (100%) till warm, about 4 min.