Home > Food > Recipes > Chestnuts with Squash and Cranberries

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Chestnuts with Squash and Cranberries

|
Categories: Entertaining, Low-fat, Thanksgiving, Vegetarian
Type: Side Dishes

Squash, cranberries, and chestnuts make the perfect side for Thanksgiving, or any other time of the year.

Prep Time: 15M

Cooking Time: 35M

Serves: Serves 4

Ingredients:

  • 1-2 tbsp olive oil
  • 1 tbsp butter
  • pinch of ground allspice
  • pinch of ground cinnamon
  • 1 butternut squash, peeled, halved, seeded, and cut into bite-size cubes
  • sea salt and freshly ground black pepper
  • 7oz (200g) vacuum-sealed jar or package of ready-cooked unsweetened whole peeled chestnuts, halved if large
  • 1/4 cup fresh or thawed frozen cranberries
  • granulated sugar, if needed
Chestnuts with Squash and Cranberries photo

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!

Directions:

  1. Preheat the oven to 400°F (200°C). Heat the oil and butter in a large frying pan, add the allspice, cinnamon, and squash, season well with sea salt and ground black pepper, and cook over medium-low heat, stirring occasionally, for 15 minutes or until the squash begins to soften. Add more oil, if needed.
  2. Add the chestnuts and stir to coat. Cook over low heat for 5-10 minutes, then add the cranberries and cook for 5 minutes more.
  3. Taste and season again, if needed, adding a little sugar if the cranberries are too tart (and then cook until the sugar is dissolved). Serve with roast chicken or turkey.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now

Advertisement


Cooking Tips

 

More Videos: