Best Baked Chestnuts Recipes

RECIPE: BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS

Recipe: Baked Acorn Squash With Chestnuts, Apples and Leeks image

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose. This recipe comes from F&W.

Provided by ddav0962

Categories One Dish Meal

Time 1h55m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

Ingredients

4 acorn squash, halved lengthwise and seeded (about 1 pound each)
3 tablespoons extra-virgin olive oil, plus more for brushing
kosher salt & freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 cups diced celery
2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
2 granny smith apples, peeled and diced
2 teaspoons finely chopped thyme
10 ounces rye bread, crusts removed, bread cut into 1/2-inch dice (day old, rustic, about 6 cups)
7 ounces vacuum-packed cooked chestnuts
1/2 cup chopped parsley
1/3 cup heavy cream
1/3 cup vegetable stock or 1/3 cup low-sodium broth

Steps:

Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Nutrition Facts : Calories 386.2, Fat 15, SaturatedFat 6.1, Cholesterol 25, Sodium 269.3, Carbohydrate 61.3, Fiber 7.2, Sugar 7.4, Protein 6.1

BAKED CHESTNUTS

Baked Chestnuts image

My Grandmother made these delicious chestnuts every Christmas, and they are a real treat!

Provided by Jenn

Categories Meat and Poultry Appetizers

Time 8h50m

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup ketchup
2 tablespoons soy sauce
1 ½ tablespoons vinegar
1 pinch ground black pepper
1 pinch garlic powder
16 canned or jarred whole chestnuts
8 slices bacon, cut in half crosswise
½ cup brown sugar

Steps:

Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.5 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 524.1 mg, Sugar 15.1 g