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Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
- This recipe yields 6 to 8 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 77 | 26% |
| Total Fat 8.83g | 11% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 63mg | 3% |
| Potassium 862mg | 25% |
| Total Carbs 51.95g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.87g | 2% |
| Protein 3.06g | 5% |
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