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Ingredients:
5 lb. raw squash, cut in half,
seeds &
fibrous membrane removed
6 c. water, divided
10 chestnuts, cut with an X on flat side
1/2 c. cream sherry
2-3 Granny Smith apples, peeled,
cored & chopped
1/2-1 tsp. salt
Direction:
Preheat oven to 350 degrees.
Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup
of water into pan. Bake uncovered until soft, about 30
minutes. Meanwhile place chestnuts in small saucepan and add
remaining 2 cups of water. Cover and boil on high heat 15
minutes. Drain water and set chestnuts aside until cool enough
to handle. Peel chestnuts, cool and chop meat coarsely. Set
aside. When squash is cooked, scoop out flesh and puree in
blender or food processor, working in batches if necessary.
(For this recipe, you will need 6 cups squash puree.) Place
squash puree in large bowl. (Recipe can be completed to this
point the day before. Refrigerate puree squash.) Set oven at
325 degrees. Stir sherry, chopped apples and salt into puree
and pour into a 1 quart casserole. Sprinkle with reserved
chopped chestnuts and bake 60 minutes or until heated through.
Serves 6-8.
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For
Details about Ingredients , check your nearest American Store
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