PERCIATELLI W. ROASTED CHESTNUTS, BUTTERNUT SQUASH, GOAT CHEESE

Steps:

• Preheat oven to 350 degrees.
• Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all of the way around the circumference of the nut.
• Transfer to chestnut pan or rimmed baking pan.
• Roast in the oven until the chestnuts are tender, about 35 minutes.
• Turn the oven off.
• Leaving the pan with the chestnuts in the oven, remover several at a time.
• Working quickly, place one chestnut in a towel and holding both, peel the chestnut while still hot.
• Immediately remove and discard the shells and inner skin.
• Break into halves or quarters; set the chestnuts aside.
• Place a large pot of water over high heat.
• In a large high sided sauté pan, melt butter and olive oil over medium heat.
• Add the leeks and the garlic, and cook, stirring occasionally, until softened, about 6 minutes.
• Add chestnuts and squash, season with salt and pepper.
• Cook until tender, 15 to 20 minutes.
• Add vermouth and stock, raise heat to medium high and cook until liquid is reduces by little more than half, about 2 minutes.
• Meanwhile, add salt and pasta to the large pot of boiling water, and cook until pasta is al dente, 8 to 10 minutes.
• Drain the past and add it to the sauté pan along with half of the goat cheese, and toss to combine.
• Transfer pasta mixture to a serving dish, and garnish with remaining goat cheese and basil leaves.